Low fat autumn vegetable minestone soup in the crock pot

Ingredients

• 2 14.5-oz. cans vegetable broth (low fat)
• 1 18-oz. can crushed tomatoes (undrained, low sodium)
• 3 medium carrots, chopped
• 3 small zucchini, sliced half-inch thick
• 1 medium yellow bell pepper, cut into half-inch pieces
• 8 medium green onions, sliced
• 2 cloves garlic, finely chopped
• 2 cups shredded cabbage
• 2 teaspoons dried marjoram
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup uncooked instant rice
• 1/4 cup chopped fresh basil

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Preparation

• Add all ingredients except rice and basil to a 3.5- to 6-quart crockpot and mix.
• Cover; cook on low 6-8 hours or until vegetables are tender.
• Stir in rice, cover, and cook on low about 15 minutes more, or until rice is tender. Sprinkle basil in before serving.

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