Recipe for Thymely Vegetable Soup with Ziti 
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Yield:
4
Ingredients:
Amount Ingredient
2 cup water
1 med onion chopped
1/2 cup dried lentils rinsed
1 sm carrot thinly sliced
1/4 tsp celery seeds
1/2 tsp brown sugar
1/4 tsp dried marjoram
1/4 tsp dried thyme leaves
1/8 tsp freshly ground black pepper
2 x cloves garlic minced
3 tsp vegetarian bouillon dissolved in
2/3 cup water *see note
15 oz (1-can) crushed tomatoes low salt
1/2 med zucchini cut in half
lengthwise and thinly sliced
1/2 cup frozen corn
2 tbl white wine vinegar
1/2 cup ziti pasta dry measure
1/2 cup grated Parmesan cheese or
Romano cheese
Instructions:
Instructions: Mix 2 cups water, onions, lentils, carrots, and celery seed in an electric slow cooker. Stir in the sugar, marjoram, thyme, pepper, garlic, broth, tomatoes, zucchini, corn, and vinegar. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours. During the last hour of cooking stir in the ziti. Cover and cook until the ziti are al dente, 10 to 30 minutes.

Divide the soup among 4 bowls, and sprinkle each serving with 2 tablespoons of cheese.

Cooks

Note: One 14-ounce can of vegetable broth can be used instead of the (bouillon) concentrate. Soup is best served freshly made. Herby flavor goes well with crusty rustic or french bread. Need 5 to 6 quart cooker.

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