Ingredients
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2 (14 ounce) cans vegetable broth
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1 (28 ounce) can crushed tomatoes, undrained
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2 bouillon cubes (vegetable, chicken, beef)
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1 1/2 cups chopped carrots
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3 small zucchini, cut into 1/2 inch slices
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1 medium yellow bell pepper, cut into 1/2 inch pieces
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2 -3 garlic cloves, minced
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2 cups shredded cabbage
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2 teaspoons dried marjoram
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1/2 cup uncooked instant rice
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1/4 cup chopped fresh basil
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1/2 cup sliced green onion
Instructions
- 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; taste and adjust seasoning with salt and pepper, if needed.
- Serve hot.