Slow cooker vegetable lentil soup

This big batch of soup provides a heaping helping of nutrients to boost your immunity and help you feel your best!

Ingredients

1 cup dry lentils
4 cups 3/4-inch cubed butternut squash (about 3 pounds)
3 medium carrots, roughly chopped
2 cups frozen green beans
2 large stalks celery, sliced
1 medium sweet onion, diced
4 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/4 teaspoon ground allspice
8 cups low-sodium vegetable broth
1 cup peeled and cubed kohlrabi
1/4 cup chopped fresh basil
2 cups packed fresh spinach

Directions

1. Place the lentils, squash, carrots, green beans, celery, onion, garlic, black pepper, cumin, allspice and broth in a 4-quart slow cooker. Stir. Cover and cook on low heat for 8 to 9 hours. (You can also cook on high heat for 4 to 5 hours).
2. In the last 30 minutes of cooking, add remaining ingredients, stir, and continue cooking until heated through and all ingredients are tender.
3. Enjoy warm!

Makes 8 servings

Carb choices per serving: 2