2 (14.5 oz.) cans vegetable broth
1 (18 oz.) can crushed or stewed tomatoes (undrained)
3 medium (1 1/2 c.) carrots, chopped
3 small zucchini, cut in small slices
3 small yellow squash, cut in small slices
1 medium yellow bell pepper, chopped
8 medium green onions, chopped
2 cloves garlic, finely chopped (optional)
2 c. cabbage, shredded
salt and pepper
1 c. uncooked instant rice

Mix all ingredients except rice in a 3 1/2 to 6-quart slow cooker. Cover and cook on low heat for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.