Lentil Veggie Soup Recipe

Autumn. Soup. Crock Pots. Fresh Baked Bread. Need I say more? The other day I made some easy soup – it was so yummy. It’s all gone. Want the recipe? “Beware”, this is a laid back, use what you have recipe….🍁🍂

First, get out your crock pot🙂:

-Chop up about 3-4 onions into bite size pieces and dump it into your crock pot.

-Chop up about 2 or 3 celery stalks including the leaves and dump them in the pot too.

-Get 2-3 carrots out and chop those as well; throw them in.

-I had about a 1/3 of a cabbage head left in my fridge, and I chopped that up too. Use more if you have it!

-I found 2 cans of mixed veggies (peas, carrots, corn, celery, tiny potatoes, Lima beans and green beans…) in my cabinet & added them to the pot. Fresh veggies are best/healthiest, but again use what you have.

-Add spices: salt, black pepper, ground sage, garlic powder and turmeric. Just eyeball it and taste as you go!

-I used both chicken (low sodium) broth AND beef broth; makes for a rich flavor! I used one box of each.

-Add one 8oz can of tomato purée & about 20oz of water. Mix well.

-Last: Add approximately 2 cups of brown dried lentils and voila

Stir again, put the top on and cook on HIGH for about 3-4 hours or until done. During the slow cooking process check/taste and adjust spices if needed. Enjoy as the Autumn aroma fills your Kitchen! That is the best part, aside from eating it😉. Serve with homemade warm, fresh bread and butter.