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Author Notes: I love a good vegetable soup. A soup you can eat bowls full of and not have tons of calories. A soup that makes a big comforting pot full that you can freeze for later. The more veggies the better. —Megan T
- 1 packet Dried Beans
- 1 cup Onion, Chopped
- 4 bunches Stalk Celery, Chopped
- 2 bunches Carrots, Chopped
- 2 cups Can Green Peas, with juice
- 2 tablespoons Garlic, Minced
- 1 tablespoon Black Pepper
- 1 tablespoon Dried Basil
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Thyme
- 1/2 tablespoon Dried Marjoram
- 1/2 tablespoon Chili Powder
- 16 ounces Mushrooms, Chopped
- 2 bunches Medium Zucchini, Chopped
- 32 ounces Low Sodium Vegetable Stock
- 28 ounces Crushed Tomatoes
- 28 ounces Whole Tomatoes
- 1 cup Lentils
- 1 bunch Fresh Kale, stripped and chopped
- Measure out dried beans into a strainer and rinse; pick through to take out bad beans. Spoon rinsed beans into a pot and cover with water to about two inches above beans. Bring to boil and simmer for about an hour.
- Put large pot on largest burner and turn on high. Add about 1 tablespoon olive oil. Start chopping vegetables into small chunks in order on list to the carrots. Add peas to get the liquid started.
- Lower heat to medium high. Add all spices and garlic to the top of veggies. Mix all spices and veggies well.
- Measure and add lentils to soup and mix well.
- Drain beans of liquid in strainer and rinse also. Add to pot and stir.
- Cover pot and let simmer on medium heat for about two hours, stirring occasionally.
- About 90 minutes in start stripping the kale leaves from the stems and rough chop. Add immediately to the pot. Cover and let heat through.
- This recipe was entered in the contest for Your Best Cheap Feast