Kitchen Sink Soup

Recipe by Jenny Sanders
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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