Kitchen Sink Soup

photo by Jenny Sanders

- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 cup dried split green peas
- 1 cup dried split yellow peas
- 1 cup brown lentils
- 8 cups water
- 3 -4 bay leaves
- 2 medium leeks
- 1 large carrot
- 3 stalks celery
- 2 cups chopped cabbage
- 4 cups crushed tomatoes
- 2 tablespoons vegetable oil
- salt
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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Reviews
-
Delicious soup, and the perfect way to start getting back into healthy eating after Christmas! I discovered at the last minute that I was out of cabbage, so I used double the carrots and celery, and I also used chicken stock for half the water. This soup really has a wonderful flavor, and I am so glad you posted it!
RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.