LITE CHICKEN VEGETABLE SOUP

1 can (28-oz) diced tomatoes, undrained

2 cups reduced-fat & reduced sodium chicken broth
2 cups cubed or shredded cooked chicken
1 cup frozen whole-kernel corn
2 celery ribs, chopped
1 can (6-oz) tomato paste
1/4 cup dry lentils, rinsed
1 tbsp Splenda
1 tbsp Worcestershire sauce
2 tsp dried parsley flakes
1 tsp dried marjoram

In a slow cooker, combine all ingredients. Cover and cook on low for 6 to 8 hours or until vegetables are tender.
1 cup serving = approximately 140 calories, 17 g carbs, 15 g protein Note: You can reduce the carbs by cutting the corn down to 1/2 cup or eliminating it and throwing in a handful of fresh spinach a few minutes before the end of cooking time.