Bean, Lentil and Tomato Chowder

Prep Time: 15 Minutes

Cook Time: 300 Minutes

Ready In: 315 Minutes

Servings: 6

I can't honestly say where this recipe came from...if I had to guess...it would be from the Moosewood series. This is made in the slow cooker. However...I guessed at the cooking times as I didn;t have any written down.

Ingredients:

1 tablespoon olive oil

1 medium onion, diced

3 garlic cloves

2 large carrots, diced

1/2 cup red lentils or 1/2 cup green lentil, soaked 1 hr

1 (28 ounce) can diced tomatoes

2 tablespoons tomato paste

2 (10 ounce) cans chicken broth (or homemade or veggie stock)

1 (10 ounce) can beef broth (or veggie)

3/4 teaspoon pepper

1/2 teaspoon salt

3 tablespoons fresh oregano

1 (14 ounce) can kidney beans, rinsed

1 (14 ounce) can pinto beans, rinsed

1 tablespoon worcestershire sauce

1 tablespoon balsamic vinegar

Directions:

1. Combine all ingredients EXCEPT the last two in slow cooker.
2. Set temp to low for 7-8 hrs OR high for about 5 hours.
3. Add the Worcestershire and balsamic at the end of cooking.

By RecipeOfHealth.com