B4U Recipes - Everything Soup

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Everything Soup

1/2 cup dried red beans or dried pink beans
1/2 cup dried white beans
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

Directions ::..

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.

1. saute onions and garlic until semi soft in large soup pot.

2. add in 10 c water and all other ingredients (except extra water).

3. bring to a boil.

4. simmer for 1-2 hours or until beans are soft.

5. s/p to taste.

6. if needed add additional water or veggie broth.

7. serve with a crusty bread and salad and dinner is served.

8. *** 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.

9. *** 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.

10. 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.

11. recipe can be made in crockpot as well.