Slow Cooker Vegetable Rice Soup

 

2

cans (14 oz each) vegetable broth

1

can (28 oz) Muir Glen® organic diced tomatoes, undrained

3

medium carrots, chopped (1 1/2 cups)

3

small zucchini, cut into 1/2-inch slices

1

medium yellow bell pepper, cut into 1/2-inch pieces

8

medium green onions, sliced (1/2 cup)

2

cloves garlic, finely chopped

2

cups shredded cabbage

2

teaspoons dried marjoram leaves

1

teaspoon salt

1/4

teaspoon pepper

1

cup uncooked instant rice

1/4

cup chopped fresh basil leaves

• 1 In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil.
• 2 Cover; cook on Low heat setting 6 to 8 hours.
• 3 Stir in rice. Cover; cook on Low heat setting about 15 minutes longer or until rice is tender. Stir in basil.