Bean, Lentil and Tomato Chowder

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves
• 2 large carrots, diced
• 12 cup red lentils or 12 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)
• 34 teaspoon pepper
• 12 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

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.

olive oil, onion, garlic, carrots, red lentils, tomatoes, tomato paste, chicken broth, beef broth, pepper, salt, fresh oregano, kidney beans, pinto beans, worcestershire sauce, balsamic vinegar

Taken from www.food.com/recipe/bean-lentil-and-tomato-chowder-304925 (may not work)