Vegi Soup Comfort Food

Delicious, filling & wholesome. Vegan recipe as-is. I cooked a chicken breast today for my husband to add to his bowl. It's super versatile, and I have to credit Bob's Red Mill for inspiration (and their awesome soup blend!). Prep time can occur during cook-time (chopping veggies). *Note: If you can't find the soup mix, it consists of green & yellow split peas, barley, lentils, and alphabet wheat pasta.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  onions, diced
• 4  cups water
• 1  cup  Bob's Red Mill vegi soup mix
• 4  carrots, chopped
• 4  celery ribs, chopped
• 4  fresh thyme sprigs (or leaves of any herb)
• 1  pinch  salt & pepper, if needed

Directions

1. Saute onions in a large (3-4 qt.) pot until translucent - a few minutes. Adding a bit of water if the onions start to stick to the pan.
2. Add water (you could substitute broth; will increase the sodium) and soup mix.
3. Bring the mix to a boil and then reduce to a simmer for about 20-30 minutes. I usually chop the veggies at this point.
4. Add your carrots, celery, and herbs of your choice (just the leaves).
5. Continue to cook, stirring occasionally, for another 30-40 minutes.
6. When the veggies are all softened, it's done. Season as you wish with salt & pepper.