Rice and Veggie Soup

Today's recipe is for rice and veggie soup.

Rice and Veggie 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.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com/