Lentil and Swiss Chard Soup (courtesy of food.com)

1 cup dried lentils, sorted and rinsed
1 bunch swiss chard, rinsed and roughly torn, stems removed
1 (16 ounce) can diced tomatoes
2 red potatoes, washed, cut in 1-inch cubes
1 white onion, chopped
2 medium carrots, scrubbed, sliced
3 garlic cloves, pressed
5 -6 cups chicken broth or 5 -6 cups vegetable broth
2 bay leaves
2 tablespoons fresh thyme, chopped
1 tablespoon chopped fresh marjoram
1/4 cup fresh basil, chopped
1 teaspoon cumin
1 teaspoon seasoning salt  (or to taste)
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper

Place all ingredients in a 5 to 6 quart crockpot, stir, and cook for 4 hours on high or 6 to 8 hours on low. Lentils and other vegetables should be cooked but not overly soft. Remove bay leaves, stir and serve with fresh baked cornbread and jalapeno pepper sauce on the side.