Recipe by Chef1MOM-Connie
This comes along with clean out your freezer week. I made this soup for my family this weekend and it went over bigtime. Young and old liked it and I made it vegetarian style. It can be made with meat (chicken or beef) but due to Lent it was veggie. (makes a huge amount) Freezes well. Recipe can be reduced proportionately.
- 1⁄2 cup dried red beans or 1⁄2 cup dried pink beans
- 1⁄2 cup dried white bean
- 1⁄2 cup dry lentils
- 2 large tomatoes, quartered
- 1 large sweet onion, chunked
- 5 carrots, chopped into coins
- 3 stalks celery, chopped
- 1 cup spinach, torn into pieces
- 1⁄2 head cabbage
- 2 garlic cloves, smashed
- 1⁄2 cup vegetable stock base (or homemade if you have it)
- 10 cups water
- 1 cup water, additional if needed
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons basil
- 2 teaspoons oregano
- 1⁄2 teaspoon thyme
Directions See How It's Made
- saute onions and garlic until semi soft in large soup pot.
- add in 10 c water and all other ingredients (except extra water).
- bring to a boil.
- simmer for 1-2 hours or until beans are soft.
- s/p to taste.
- if needed add additional water or veggie broth.
- serve with a crusty bread and salad and dinner is served.
- *** if using meat, cube and saute meat with garlic and onions, then follow directions as listed. You will need additional water if meat is added.
- *** I cook by sight so measurements on water are approximate. My family likes more veggies than broth so I tend to use less water than most people.
- prepe time does not include soaking beans, however i just rinse and go even though it says soak for at least 3 hours. works for me everytime.
- recipe can be made in crockpot as well.