Vegetable Soup
Chop-
½ medium size onion
3 carrots
½ cup chopped green cabbage
2 medium potatoes
¼ cup red lentils
½ cup frozen peas
1 cup chopped kale or spinach
8 oz can chopped tomatoes
Spices about teaspoon each
Salt, ginger, turmeric, smokey paprika, 3 bay leaves
Add about a tablespoon of olive oil to a stock pot, add chopped vegetables and herbs, spices, saute about 5-7 minutes, stir.
Add -1 cup water
- 2 cups vegetable broth
Cook for 20 minutes until vegetables are tender and taste to see if you need to adjust seasonings. Cook for an additional 10 minutes if needed.
Enjoy, cool and store in the refrigerator for up to 5 days.
