2 cans (14 oz) vegetable broth 1 can (28 oz) crushed tomatoes, undrained 1 1/2 cup chopped carrot 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 onions 3 cloves garlic, minced 2 cups shredded cabbage 2 teaspoons dried marjoram salt and pepper 1 cup uncooked instant rice 1/4 cup chopped fresh basil
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. Serve hot.