Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A hearty soup that makes a nice no meat dinner. Great served with crusty bread.

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 12 lb leek, white part only, cleaned and chopped
  • 1 medium onion, chopped
  • 12 lb carrot, cut in bite size rounds
  • 2 small red potatoes, cut in bite size pieces
  • 2 small turnips, cut in bite size pieces
  • 1 parsnip, cut in bite size pieces
  • 2 celery ribs, sliced 1/4-inch thick
  • 2 tablespoons dried lentils
  • 2 tablespoons dried split peas
  • 2 tablespoons dried small white beans
  • 1 teaspoon dried thyme
  • 12 teaspoon black pepper
  • 2 bay leaves
  • 2 quarts low sodium vegetable broth
  • 1 (14 ounce) can diced tomatoes
  • 4 ounces spinach leaves

Directions

  1. Heat oil in bottom of large stock pot.
  2. Saute onions, leeks, and celery until soft & translucent.
  3. Add remaining ingredients except for spinach and tomatoes.
  4. Bring to a boil, reduce to simmer.
  5. Simmer covered for 45 minutes.
  6. Add the tomatoes and cook an additional 15 minutes or until white beans are done.
  7. Stir in spinach and serve.

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