Bean, Lentil and Tomato Chowder

luvcook'n's Note:

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.

• Total Time: 5 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 medium onion , diced
• 3 garlic cloves
• 2 large carrots , diced
• ½ cup red lentils or ½ 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)
• ¾ teaspoon pepper
• ½ 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.