Hearty Lentil Soup

3 cups water
2 cans vegetable broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 tsp dried basil
1 garlic clove, minced
1 bay leaf
1 can tomato paste
1/2 cup frozen corn
1/2 cup frozen peas

In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender. Add the tomato pase, corn and peas, stir until blended. Cook, uncovered, for 15 to 20 minutes or until corn and peas are tender. Discard bay leaf before serving.

Can be frozen to reheat later.
Each cup is 2 points.