Slow Cooker Winter Vegetable Soup

For crockpot: In the bottom of a 4-quart crockpot, sauté onions and celery in olive oil. Add carrots, zucchini, potatoes, lentils, tomatoes, bay leaves, thyme, broth, salt, and pepper. Cook on high for 4-5 hours, or until lentils are tender. In the last hour of cooking, add the cabbage. Remove and discard the bay leaves. Serve with Parmesan and freshly chopped parsley leaves.
For stove top: In a large pot, sauté, onions and celery with olive oil for 5-7 minutes. Add carrots, potatoes, zucchini, lentils, tomatoes, bay leaves, thyme, broth, salt, and pepper. Bring to a boil then simmer over medium heat (covered) for 15-20 minutes. Add cabbage and cook for 5-10 minutes, or until soft. Serve with Parmesan and freshly chopped parsley leaves.

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