Everything Soup
Ingredients
- 1/2 cup dried red beans or 1/2 cup dried pink beans ⓘ
- 1/2 cup dried white bean
- 1/2 cup dry lentils ⓘ
- 2 large tomatoes, quartered ⓘ
- 1 large sweet onion, chunked ⓘ
- 5 carrots, chopped into coins ⓘ
- 3 stalks celery, chopped
- 1 cup spinach, torn into pieces ⓘ
- 1/2 head cabbage ⓘ
- 2 garlic cloves, smashed
- 1/2 cup vegetable stock base (or homemade if you have it) ⓘ
- 10 cups water ⓘ
- 1 cup water, additional if needed
- 1 teaspoon salt ⓘ
- 1 teaspoon pepper ⓘ
- 2 teaspoons basil ⓘ
- 2 teaspoons oregano ⓘ
Instructions
- saute onions and garlic until semi soft in large soup pot.
- add in 10 c water and all other ingredients (except extra water).
- bring to a boil.
- simmer for 1-2 hours or until beans are soft.
- s/p to taste.
- if needed add additional water or veggie broth.
- serve with a crusty bread and salad and dinner is served.
- *** if using meat, cube and saute meat with garlic and onions, then follow directions as listed. You will need additional water if meat is added.
- *** I cook by sight so measurements on water are approximate. My family likes more veggies than broth so I tend to use less water than most people.
- prepe time does not include soaking beans, however i just rinse and go even though it says soak for at least 3 hours. works for me everytime.
- recipe can be made in crockpot as well.
Nutrition & Diet Analysis (per serving)
351
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).