Harvest Vegetable and Rice Soup

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Harvest Vegetable and Rice Soup

2 (14-oz) cans vegetable broth

1 (28-oz) can crushed tomatoes, undrained 1 1/2 cups 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

2-3 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. This is a tasty, low-fat soup. Add some garlic bread and salad.

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