Crockpot Autumn Vegetable Minestrone Recipe

2 cans (14 1/2 oz.) vegetable broth (or beef or chicken)
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 pieces
8 medium green onions, sliced (1/2 cup)
2 cloves garlic, finely chopped
2 cups shredded cabbage
2 tsps dried marjoram leaves
1 tsp salt
1/4 pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil leaves

Mix all ingredients except rice and basil into 3-1/2 - 6 quart crock.

Cover and cook on low 6-8 hours or until vegetables are tender.

Stir in rice. Cover and cook on low for about 15 minutes or until rice is tender. Stir in basil.