Ingredients
1 cup of red lentils, rinsed and drained
2 onions, finely diced
2 garlic cloves, crushed
1 carrot, peeled and finely sliced
2 tablespoons olive oil
2 bay leaves
½ teaspoon dried oregano
7 cups vegetable stock
Salt and black pepper
Directions
Place all ingredients except the salt and pepper into a large soup pan. Bring to a boil and then lower heat and simmer for approximately 1 hour. Stir occasionally to prevent lentils from sticking to pan. If soup thickens and lentils are still not tender, add a little extra vegetable stock.
Remove the bay leaves and add salt and pepper to taste. Serve the soup into warm bowls and serve with a whole wheat or seed roll.
Note: This is a chunky vegetable soup and you can omit or add vegetables to suit your taste. You can replace the potatoes for sweet potatoes for a sweeter tasting soup. Leeks and winter cabbage also work well.
Ingredients
1 medium cabbage cut into quarters
2 tablespoons olive oil
4 carrots, peeled and finely sliced
2 celery stalks, finely sliced
2 parsnips, peeled and diced
7 cups of vegetable or chicken stock
2 medium potatoes, peeled and diced
2 zucchinis, diced
2 cups of cauliflower florets
2 fresh tomatoes, seeded and diced
Salt and black pepper
Fresh chopped parsley to garnish Continue reading
Ingredients
1 lb Great Northern beans
2 quarts of water
2 1/2 lbs of ham hocks or shanks
2 tsp. dried rosemary
1 cup yellow onions, diced
1 cup celery, chopped
2 carrots, chopped
3 cloves garlic, diced
Fresh parsley for garnish
Directions
Soak beans for 2 hours or overnight before cooking. Rinse and drain.
In a stock pot, over medium-high heat, bring 2 quarts of water & the ham to a boil. Reduce heat, add the rosemary and simmer for 1 hour.
Add the beans, onion, celery, carrots and garlic. Cook for 1-2 hours more, until the meat falls off the bone and veggies are tender but not falling apart.
Remove and discard bones. Garnish with chopped fresh parsley and serve. Serves 8.
