Vegetable Soup
Ready In: 3 hrs 20 mins
Serves: 8-10
Ingredients
Must haves
- 3 vegetable bouillon cubes (or 2 of the large ones)
- 8 cups water
- 1 cup dried red lentils or 1 cup green lentil
- 28 ounces diced tomatoes with juice
- 1⁄2 cup Spanish onions or 1⁄2 cup white onion, chopped
- 2 garlic cloves or 2 tablespoons garlic
- 3 stalks celery, chopped
- 3 -4 large carrots, chopped
Veggie Options
- 1 (19 ounce) can black beans or 1 (19 ounce) can navy beans, drained and rinsed
- 1 (19 ounce) can chickpeas or 1 (19 ounce) can firm tofu
- 1 small head broccoli
- 1 zucchini, chunked
- 1 cup green beans
- 1 small head cauliflower
- barley
- 1⁄2 cup pasta
Spices
- 2 teaspoons curry (add at the beginning if you want soup to be hot)
- 1⁄4-3⁄4 teaspoon cayenne pepper
- 1⁄2-3⁄4 teaspoon coriander or 1⁄2-3⁄4 teaspoon cumin
- salt and pepper
Directions
- Saute onions, celery and garlic in oil until soft.
- Add all other ingredients into the pot and let simmer for several hours.
- Add pasta or barley on the day you plan to eat only. Leaving in over time will make soup mushy.
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