Herbed Lentil Soup

(from holm’s recipe box)

This recipe is really hard to mess up. I add more and less of veggies all the time (especially the carrots and cabbage). I use red and green cabbage for more color. I also add V8 juice in the end, if it is too thick. It has a delicious taste and freezes well.

Source: Gaylyn Shoemaker

Categories: soup, winter

Ingredients

  • 1 lb lean hamburger
  • 2 c lentils
  • 2 qt water
  • 1 lg chopped onion
  • 1 bay leaf
  • 1 t minced fresh garlic
  • 1 qt canned tomatoes
  • 2 c diced tomatoes
  • 2 c sliced carrots
  • 2 c shredded cabbage
  • 2 c sliced zucchini
  • 2 c sliced celery
  • 1/4 c soy sauce
  • 1 T salt
  • 1 1/4 t dried basil
  • 1/4 c fresh parsley

Directions

  1. In a very large pot, brown hamburger and drain fat.

  2. Add onion and garlic, bay leaf and carrots. Cook a couple of minutes.

  3. Add water, lentils, canned tomatoes, and salt.

  4. Simmer until lentils are tender.

  5. Add all other ingredients and cook for about 5 minutes. Vegetables should be “tender-crisp” and they look really nice when not overcooked. Makes about 1 gallon.

Email to a friend | Print this recipe | Back