Vegetable and Red Lentil Soup

On cold days, rainy days like today, I love, love, love soups!!!! I made this last week for the first time last week and made it again today because it is so good!!! And, this time I doubled it (not double below). I hope you try it!

1 can (14 1/2 oz) vegetable broth
1 can (14 1/2oz) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or, 1 of each), diced
1 red or yellow bell pepper, diced
1/2 C thinly sliced carrots
1/2 C red lentils, rinsed and sorted*
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 TB chopped fresh basil or thyme
1/2 C croutons or shredded cheese (optional)

*can substitute red lentils for brown

I added mushrooms, just because I love mushrooms.

1. Combine everything (except basil, thyme, croutons, cheese) in a slow-cooker. Mix well. Cover, cook on Low 8 hours or on high 4 hours.
2. Ladle in shallow bowls. Sprinkle on basil and croutons, if desired

Makes 6 servings.

Recipe is from: Crock Pot Recipe Collection