Red Lentil and 5 Bean Crock Pot Soup

Red Lentil and 5 Bean Crock Pot Soup 

Ingredients 

2 cups red lentils dried 

4 cups vegetable or Chicken broth 

2 carrots cut into chunks 

14 ounces tomatoes canned, or diced, another ounce more is good too, depends on your can size 

6 ounces tomato paste 

1 can Black Beans 

1 can Chickpeas 

1 can White Kidney Beans 

1 can Red Kidney Beans 

1 can Black Eyed Peas 

1 can Whole Corn or 1 cup frozen niblet corn 

1 onion, diced 

15 Mushrooms sliced 

3 cloves garlic very finely diced or minced 

1 tablespoon lemon juice 

¼ teaspoon black pepper 

Spices Mix and Match: 

2 teaspoons Italian seasoning 

¼ teaspoon white sage  

or 

2 teaspoons ground cumin 

1 teaspoon dried basil 

1 teaspoon dried thyme 

¼ teaspoon chili powder 

Directions: 

Put everything but lemon juice in the slow cooker and cook on low 8 hours or on high 4 hours.  

Notes: 

1: You can Sautee the mushrooms, garlic and onions first. 

2: If reheating second day in crock pot, can add another can of Tomatoes, whole or crushed. 

3: Add Salt to taste if needed. 

4: If you have a smaller crockpot add ½ of each can of beans on first day, then reheat next day and add rest of beans. 

5: And as always rinse the beans well before use. 

6: Add Lemon juice right before serving. Can add more on day 2 if desired.

You can see all the recipes I have created and collected here on OneNote.