Vegetable Soup With A Kick - cooking recipe

Ingredients

32 ounces vegetable stock
2 cups yellow onions, chopped
14 1/2 ounces tomatoes, diced in juice
15 ounces black beans, drained and rinsed
3 cups carrots, chopped
2 cups celery, chopped
1/2 cup frozen corn kernels
12 ounces roasted red peppers, drained, rinsed and chopped
1 bay leaf
1/8 teaspoon dried rosemary
3 tablespoons fresh thyme
1/4 cup lemon basil (use fresh, keep leaves whole, do not chop)
1 teaspoon salt (or to taste)
1/8 teaspoon red pepper flakes (or to taste)
1/2 cup long grain brown rice

Preparation

Place all ingredients in slow cooker except for rice.
Stir to combine.
Cover and cook on low for 8-10 hours or high for 4-6 hours.
Add rice 1.5 hours before end of cooking time.
This soup freezes very well and will keep up to six months.
Cooking time includes longest time in slow cooker.
NOTE: If you can't find lemon basil, regular fresh basil will do fine. However, I love the robust taste of lemon basil in this soup. It really makes a difference.