Danika's Notes
This is an awesome soup, super healthy and makes a ton. It’s one of those soups you can change up quite a bit…I tend to add different veges every time I make it as well as switch up the beans and add rice. You can add shredded chicken as well as noodles. Because it makes so much, I put single servings in small freezer baggies and lay them flat on a cookie sheet and freeze. Once frozen, I can easily stack them in the freezer and defrost when needed. I tend to stick with vegetable broth but for a saltier soup, stick with the chicken broth.
Ingredients
- 4 TBLS olive oil
- 4 celery ribs, chopped
- 4 carrots, peeled & chopped
- 1 large onion, minced
- 8 cloves garlic, crushed
- 28 oz can diced tomatoes
- 12 C chicken or vegetable broth
- 3/4 C barley
- 3/4 C split peas
- 3/4 C lentils
- 14 oz kidney beans
- 14 oz garbanzo beans
- 1 lb spinach and/or kale
- salt and pepper to taste
Preparation & Directions
Heat oil/butter and add onion, celery and carrots. Cook over low heat for 15 minutes. Add garlic and tomatoes and cook another 5 minutes. Add broth, split peas, lentils and barley and bring to a boil. Reduce heat to medium and cook 40 minutes. Add the canned beans, spinach, kale and salt and pepper to taste. Cook additional 10-15 minutes. May need to add additional broth or water if the soup is too thick.
FROM: Linda Moreno, Spun
PREP TIME: 15 minutes
COOK TIME: 1 1/4 hours
SERVES: 12
loved it, did just like you said, I threw every veggie left in my fridge into this soup and it was great! thanks for the recipe!