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.

Hardy Healthy Soup

Print Recipe
Image of Hardy Healthy Soup


  • 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


1 Comments So Far...

March 30, 2009 .(JavaScript must be enabled to view this email address)

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!

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