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
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Ingredients
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1 packet
Dried Beans
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1 cup
Onion, Chopped
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4 bunches
Stalk Celery, Chopped
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2 bunches
Carrots, Chopped
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2 cups
Can Green Peas, with juice
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2 tablespoons
Garlic, Minced
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1 tablespoon
Black Pepper
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1 tablespoon
Dried Basil
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1 tablespoon
Dried Oregano
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1 tablespoon
Dried Thyme
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1/2 tablespoon
Dried Marjoram
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1/2 tablespoon
Chili Powder
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16 ounces
Mushrooms, Chopped
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2 bunches
Medium Zucchini, Chopped
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32 ounces
Low Sodium Vegetable Stock
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28 ounces
Crushed Tomatoes
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28 ounces
Whole Tomatoes
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1 cup
Lentils
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1 bunch
Fresh Kale, stripped and chopped
Directions
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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.
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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.
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Lower heat to medium high. Add all spices and garlic to the top of veggies. Mix all spices and veggies well.
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Measure and add lentils to soup and mix well.
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Drain beans of liquid in strainer and rinse also. Add to pot and stir.
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Cover pot and let simmer on medium heat for about two hours, stirring occasionally.
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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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