Everything Soup

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.

• Ready In: 2 hrs 15 mins
• Serves: 15
• Yields: 1 cup

Ingredients

• 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

1. saute onions and garlic until semi soft in large soup pot.
2. add in 10 c water and all other ingredients (except extra water).
3. bring to a boil.
4. simmer for 1-2 hours or until beans are soft.
5. s/p to taste.
6. if needed add additional water or veggie broth.
7. serve with a crusty bread and salad and dinner is served.
8. *** 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.
9. *** 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.
10. 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.
11. recipe can be made in crockpot as well.