Asparagus-Tomato Soup with Cheese

6 first-course servings
3 cups reduced-sodium fat-free chicken broth
1 can (141/2 ounces) diced tomatoes, undrained
1 each: chopped medium onion, carrot
1/2 teaspoon dried marjoram leaves
1/4 teaspoon each: dry mustard, white pepper
1/2 cup uncooked converted long-grain rice
11/4 pounds asparagus spears, sliced, cooked
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
Salt, to taste
1. Combine all ingredients, except rice, asparagus,  cheese, and salt, in slow cooker; cover and cook on high 4 to 6 hours, stir-
ring in rice during last 2 hours, and asparagus during last 20 minutes. Add cheese and stir until melted. Season to taste with salt.