I got the night off last night, so I am rested up. Hubby had an appointment after work, which put a day's delay on the barn, but I was okay with that. There was no complaining on my end.
I'm posting the recipe exactly as it is printed, and you can adapt to homegrown/organic with it. I'll be honest. I did not use chicken broth as stated. I had some vegetable blanch water from last year that I froze, and used that. It tasted great too. I still have some canned tomato paste from 2014 as well. Oh, and I used frozen tomatoes from the garden vs. buying them canned from the store (you could use home canned tomatoes too).
Remember the celery I froze? I dehydrated some too. I think I am a better estimator with frozen when cooking, but either way, they come in handy. With the frozen you maintain the water. With dehydrated celery you just need to re-hydrate it again before using it.
I still had celery in the freezer that I needed to use up, and I had no fresh celery on hand. They say it is good up to 3 months, but it's been six months and it tasted fine. I just put a few of my celery cubes right into the crock pot.
I did not add the sugar.
Chicken Vegetable Soup
1 can (28 ounces) diced tomatoes, undrained
2 cups reduced sodium chicken broth
2 cups cubed cooked chicken breast
1 cup frozen corn
2 celery ribs with leaves, chopped
1 can (6 ounces) tomato paste
1/4 cup dry lentils, rinsed
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons dried parsley flakes
1 teaspoon dried marjoram
In a slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours, or until vegetables are tender. Yield: 8 servings.