My mom loved soup and she passed the soup gene down to me. I made this easy veggie soup one day and my husband and son called it the Best Soup Ever. Coming from a child who wasn’t a big veggie lover I took this as a high compliment and recorded the ingredients. Enjoy!
8 cups water
2 celery stalks
7 sprigs parsley
1 sprig rosemary
1 sprig thyme
2 bay leaves
Put these ingredients in pot. Heat on high until reach boil. Turn down to low to simmer for 15 minutes. Remove all but broth.
1 can corn
1 can black beans
1 can white beans
1 can kidney beans 1 can stewed tomatoes
1 cup chopped yellow onion, or green onion
2 cups kale or spinach
3 carrots, sliced
3 celery stalks, sliced
1/2 shallot, optional
1 tbsp shallots and scallion seasoning
1 tbsp Herbs de Provence
1 tbsp oregano, tomato seasoning
1 tbsp shallots seasoning
1 cup lentils, cooked according to directions on bag
Do not drain any of the cans but add the entire contents to pot. Add all ingredients except the lentils. Simmer for 25 minutes. Ladle soup into bowls. Scoop lentils into the bowl as much as you like. Keeping lentils separate will keep them from breaking down too much. I also add kale or spinach at last few minutes of cooking so does not get soggy.
Un-blahhG author, Carrie McClellan is a jogging / jumping / step-running engineering firm marketing manager. She desires to introduce friends to the glories of regular exercise and healthy cooking.