Brown ground beef in a skillet over medium heat for 5-7 minutes until no longer pink, then drain fat.

Combine onions, cabbage, green beans, celery, bell pepper, diced tomatoes, and tomato paste in the slow cooker.

Add broth, garlic, Italian seasoning, salt, and black pepper, stirring to mix everything well.

Cover and cook on high for about 4 hours or low for 7-8 hours.

In the last 15-20 minutes, stir in uncooked minute rice, adding broth if the soup is too thick.

Serve hot in bowls, ideally with crusty bread or biscuits.