Slow-Cooked Harvest Vegetable And Rice Soup

• 2 (14 ounce) cans vegetable broth
• 1 (28 ounce) can crushed tomatoes, undrained
• 2 bouillon cubes (vegetable, chicken, beef)
• 1 1/2 cups chopped carrots
• 3 small zucchini, cut into 1/2 inch slices
• 1 medium yellow bell pepper, cut into 1/2 inch pieces
• 1/2 cup sliced green onion
• 2 -3 garlic cloves, minced
• 2 cups shredded cabbage
• 2 teaspoons dried marjoram
• 1/2 cup uncooked instant rice
• 1/4 cup chopped fresh basil

1. Add all the ingredients except the rice and basil to a large slow cooker.
2. Cover and cook on LOW for 6-8 hours or until vegetables are tender.
3. Add in rice; stir.
4. Cover and cook on LOW for 15 minutes or until rice is tender.
5. Stir in basil; taste and adjust seasoning with salt and pepper, if needed.
6. Serve hot.

vegetable broth, tomatoes, bouillon cubes, carrots, zucchini, yellow bell pepper, green onion, garlic, cabbage, marjoram, rice, fresh basil

Taken from www.food.com/recipe/slow-cooked-harvest-vegetable-and-rice-soup-76210 (may not work)