EVERYTHING SOUP

Everything Soup image

This comes along with clean out your freezer week. I made this soup for my family this weekend and it went over bigtime. Young and old liked it and I made it vegetarian style. It can be made with meat (chicken or beef) but due to Lent it was veggie. (makes a huge amount) Freezes well. Recipe can be reduced proportionately.

Provided by Chef1MOM-Connie

Time 2h15m

Yield 1 cup, 15 serving(s)

Number Of Ingredients 18

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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
1/2 teaspoon thyme

Steps:

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 Facts : Calories 73.7, Fat 0.3, SaturatedFat 0.1, Sodium 189.4, Carbohydrate 14.3, Fiber 4.9, Sugar 3.5, Protein 4.6

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