Kitchen Sink Soup
Everything in it but the kitchen sink; a stick-to-your-ribs winter soup. One of our favourites when the wind starts a-blowin' and the grey skies start a-snowin'. Don't be tempted to use onions instead of leeks now. The leeks are required. Like all pea soups, better the next day.
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INGREDIENTS
Nutrition- 1cup dried split green peas
- 1cup dried split yellow peas
- 1cup brown lentils
- 8cups water
- 3 -4
- 2medium leeks
- 1large carrot
- 3stalks celery
- 2cups chopped cabbage
- 4cups crushed tomatoes
- 2tablespoons vegetable oil
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DIRECTIONS
- Wash and pick over the peas and lentils and cook them in 8 cups of water with the bay leaves until the peas are mushy and the lentils are cooked.
- Meanwhile, trim, chop, and wash the leeks.
- Peel and grate the carrot.
- Saute them until soft in 1 tbsp of the oil, and add them to the soup.
- Chop the celery and the cabbage.
- Saute them together in the remaining vegetable oil until limp.
- Add them to the soup with the tomatos and add salt to taste.
- Simmer to blend.
- Heat up and serve the next day.
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