2 (14 1/2 ounce) cans vegetable broth |
1 (18 ounce) can 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 garlic cloves, 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 |
