Spicy Veggie & Lentil Soup

• 2 cups halved fresh green beans
• 2 cups fresh cauliflowerets
• 1 cup dried lentils, rinsed and drained
• 1 cup fresh baby carrots, halved diagonally
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 4 cups beef or vegetable stock
• 2 bay leaves
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) diced tomatoes with spicy red pepper, undrained

1. In a 4-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours.
2. Discard bay leaves. Stir in diced tomatoes; cook, covered, 30 minutes longer.

green beans, fresh cauliflowerets, dried lentils, fresh baby carrots, onion, pepper, garlic, beef, bay leaves, paprika, oregano, salt, pepper, tomatoes

Taken from www.tasteofhome.com/recipes/spicy-veggie-lentil-soup/ (may not work)