Ingredients
1 can diced tomatoes, undrained
2 cups organic, free-range chicken broth
2 cups cooked chicken breast, cubed
2 cups fresh green beans
1 cup corn
1 cup lima beans
2 celery stalks, chopped
1 can (6 ounces) tomato paste
1/4 cup dried lentils, rinsed
1 TBSP Worcestershire sauce
1 TBSP dried onion flakes
2 tsp dried parsley flakes
1 tsp dried marjoram
Instructions
Combine all ingredients in crock pot, cover and cook on low for 6-8 hours or until vegetables are tender.