Make Ahead

Feed A Ton Vegetable Soup

by:
March  7, 2013
Photo by fittingintovegan.wordpress.com
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

  • Serves 13
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. 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.
  3. Lower heat to medium high. Add all spices and garlic to the top of veggies. Mix all spices and veggies well.
  4. Measure and add lentils to soup and mix well.
  5. Drain beans of liquid in strainer and rinse also. Add to pot and stir.
  6. Cover pot and let simmer on medium heat for about two hours, stirring occasionally.
  7. 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.
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