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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 15 |
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This is my first stab at a veggie soup. I made a huge pot and took it down south to share with my family and it was gone quicker than it took to drive it there. Ingredients:
1 red onion |
1 sweet onion |
7 garlic cloves |
1/4 cup butter (i used smart balance) or 1/4 cup margarine (i used smart balance) |
sea salt |
crushed black pepper |
2 medium sweet potatoes |
1 medium potato |
7 carrots |
basil |
oregano |
parsley |
garlic powder |
cilantro, and |
cumin |
2 yellow squash |
3 zucchini |
1 (4 ounce) can mushrooms |
2 (15 ounce) cans whole kernel corn |
2 (15 ounce) cans green beans |
1 (16 ounce) bag lentils |
Directions:
1. fill a HUGE pot with water.and 1/4 c butter.
2. put on burner and turn on to med hi.
3. slice onion into rings and then cut in half
4. throw them in
5. mince garlic and add.
6. boil for at least one hour and add salt and pepper to taste.
7. add cut up sweet and regular potatoes and carrots as well as all the seasonings to taste.
8. boil until tnder
9. add squash, zucchini, mushrooms, corn, and green beans green beans
10. cook about ten minutes and add lentils
11. cover but let it vent the steam and simmer for about thirty minutes and you should be good to go!
12. mmmmmm.
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