Vegetable Soup With A Kick

• 32 ounces vegetable stock
• 2 cups yellow onions, chopped
• 14 1/2 ounces tomatoes, diced in juice
• 15 ounces black beans, drained and rinsed
• 3 cups carrots, chopped
• 2 cups celery, chopped
• 1/2 cup frozen corn kernels
• 12 ounces roasted red peppers, drained, rinsed and chopped
• 1 bay leaf
• 1/8 teaspoon dried rosemary
• 3 tablespoons fresh thyme
• 1/4 cup lemon basil (use fresh, keep leaves whole, do not chop)
• 1 teaspoon salt (or to taste)
• 1/8 teaspoon red pepper flakes (or to taste)
• 1/2 cup long grain brown rice

1. Place all ingredients in slow cooker except for rice.
2. Stir to combine.
3. Cover and cook on low for 8-10 hours or high for 4-6 hours.
4. Add rice 1.5 hours before end of cooking time.
5. This soup freezes very well and will keep up to six months.
6. Cooking time includes longest time in slow cooker.
7. NOTE: If you can't find lemon basil, regular fresh basil will do fine. However, I love the robust taste of lemon basil in this soup. It really makes a difference.

vegetable stock, yellow onions, tomatoes, black beans, carrots, celery, frozen corn kernels, red peppers, bay leaf, rosemary, fresh thyme, lemon basil, salt, red pepper, long grain brown rice

Taken from www.food.com/recipe/vegetable-soup-with-a-kick-247301 (may not work)