Harvest Vegetable and Rice Soup

Ingredients:

• 2 cans vegetable broth
  
• 1 28 ounce can crushed tomatoes
  
• 3 med. carrots, chopped
  
• 3 small zucchini, chopped
  
• 1 med. yellow bell pepper, chopped
  
• 8 med. green onions, sliced
  
• 2 cloves garlic, finely chopped
  
• 2 c. shredded cabbage
  
• 2 t dried marjoram leaves
  
• 1 t salt
  
• 1/4 t pepper
  
• 1 c. uncooked instant rice
  
• 1/4 c chopped fresh basil leaves

Preparation:
Mix all ingredients except rice and basil in slow cooker. Cover and cook on low heat setting for 6 to 8 hours or vegetables are tender. Stir in rice. Cover and cook on low heat setting about 15 minutes or until rice is tender. Stir in basil.

Serves 7