Slow-Cooked Harvest Vegetable And Rice Soup - cooking recipe

Ingredients

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

Preparation

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