Vegetable Lentil Soup Recipe

Ingredients

3 cups cubed peeled butternut squash1 cup chopped carrots1 cup chopped onion1 cup dried lentils, rinsed2 garlic cloves, minced1 teaspoon dried oregano1 teaspoon dried basil4 cups vegetable broth1 can (14-1/2 ounces) Italian diced tomatoes, undrained2 cups frozen cut green beans (about 8 ounces)

Preparation

Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours.

Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.