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Autumn Vegetable Minestrone
: 6 |
: > 5 hrs
2 cans (14.5 ounce size) vegetable broth
1 can (18 ounce size) crushed tomatoes, undrained
3 medium carrots, chopped
3 small zucchini, cut into 1/2" slices
1 medium yellow bell pepper, cut into 1/2" pieces
8 medium green onions, sliced
2 cloves garlic, finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon black pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil
Mix all ingredients except rice and basil in a 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender.
Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.
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