Categories: Main Dish, Slow Cooker, Soup

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

Directions

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.

Email to a friend | Print this recipe | Back