Munchie Monday: Crockpot Lentil Minestrone

Still trying to come up with Crockpot recipes for the missionaries. I tried this one out last night.

Crockpot Lentil Minestrone

2 cups lentils, rinsed (red lentils are nice)

1/2 cup chopped celery

1 large onion, peeled and diced

2 15-ounce cans Winco/store brand diced tomatoes and Italian seasoning

16-ounce bag frozen San Francisco blend mixed vegetables, or whatever you have

1/2 peeled  large garnet yam, diced

1 small zucchini, diced

1 Tablespoon Italian seasoning

1/2 teaspoon kosher salt (less salt than table salt)

3/4 teaspoon black pepper

3/4 teaspoon dried thyme

2 large or several small bay leaves

5 cups vegetable or chicken broth

3 cans (empty diced tomato cans) water

Put everything into the Crockpot, mix a little bit then cover and cook on low for 8 hours.  If you have fresh spinach, after 8 hours, put in 3 cups of spinach for another 30 minutes.

This is not the best soup I ever ate but it is certainly tasty enough.  I had a bowl for breakfast.  Basically you put some lentils in the pot then whatever vegetables you have in  your refrigerator, freezer, or cupboard. 

You can also add some dried pasta but add one can water for every half cup of dry pasta you add.