Tomato Chicken Vegetable Soup

A delicious soup that gets a special twist from tomatoes, lentils and Worcestershire sauce.

Ingredients

2 cans (14 ounces) diced tomatoes, undrained

2 cups chicken broth

2 cups cubed cooked chicken breast

1 cup frozen corn

2 celery ribs with leaves, chopped

2 small cans tomato sauce

1/4 cup dried lentils

1 tablespoon sugar

1 tablespoon Worcestershire sauce

2 teaspoons dried parsley flakes

1 teaspoon dried marjoram

Directions

In a 3-quart slow cooker, combine all ingredients.  Cover and cook on low for 6-8 hours or until vegetables are tender.

Yield:  8 servings (2 quarts)