Vegetarians and veggie-curious eaters will both love this vegetable lentil soup that's equal parts healthy and tasty.

Ingredients

• 3 cups cubed peeled butternut squash
• 1 cup chopped carrots
• 1 cup chopped onion
• 1 cup dried lentils, rinsed
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 cups vegetable broth
• 1 can (14-1/2 ounces) italian diced tomatoes, undrained
• 2 cups frozen cut green beans (about 8 ounces)

Directions

1. Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours.
2. Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30