Lentil & Brown Rice Soup with Black-Eyed Peas and any Vegetable I could get my hands on

It was good.

This is soup for the week--I like to eat soup for lunch at work and I hate to buy cans of soup if I don't have to spend the money.

Here is the recipe:

Lentil & Brown Rice Soup with Black-Eyed Peas and Vegetables

1 can stewed tomatoes, chopped, with liquid
1 can black-eyed peas
1 cup lentils, rinsed and drained
1 cup brown rice, uncooked
1 can corn, drained (or 1 cup frozen or fresh)
1/2 bag frozen crinkle-cut carrots (or 1 cup fresh)
1/2 bag frozen lima beans (or 1 cup fresh)
1/3 bag frozen peas and carrots (or 1 cup fresh)
13 cups of water
1 tsp. dried basil (use a bit less if fresh, and this goes for all the herbs)
1 tsp. oregano
1/2 tsp. rosemary
1/2 tsp. thyme
1/4 tsp. salt, or to taste
dash of pepper, or to taste
(I didn't put garlic in this, but you could definitely add some. I would add at least three cloves, chopped.)

In a large (8 qt.) pot or crock pot, combine all ingredients. Stir, then cook over low heat for 2-3 hours or until vegetables are tender and rice is done, stirring occassionally. In a crock pot, cook on low for 6-8 hours or until vegetables are tender and rice is done.

Serves 6-8, or a whole week's worth of lunches.

Tastes great with homemade crusty bread, or garlic bread.