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
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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
- 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.
Photo by fittingintovegan.wordpress.com