Prep Time: 20 min/Cook Time: 8 Hr + 15 min/Servings: 7
2 Cans (14& 1/2 oz each) vegetable broth
1 Can (28 oz) crushed 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 pices
8 Medium green onions, sliced. (1/2 cup)
2 Cloves garlic, finely chopped
2 Cups shredded cabbage
2 Teaspooons dried marjoram leaves
1 Teaspoon salt
1/4 Teaspoon pepper
1 Cup incooked instant rice
1/4 Cup chopped freash basil leaves
Mix all ingredients, execpt rice & basil into a 3 & 1/2- to 6-quart slow cooker
Cover & cook on low heat setting 6 to 8 hours, or until vegtables are tender.
Stir in rice, cover & cook on low heat about 15 minutes or until rice is tender. Stir in basil.
NOTE Chicken or beef broth can be used instead of vegetable broth.
Butt Naked Tip To save time, prep the vegetables the night before & store in reseable bags in the refrigerator. Fire up crock pot on the way to work & have a tasty, warm meal when you return home.