Fall is upon us; and its the perfect time to start making soups. Lentils are a staple in my every day diet. I decided to create this soup based on a bunch of leftover vegetables that I had in my fridge. Surprisingly (well not that surprised) this recipe turned out tasting fantastic.
- 1 can of lentils, green
- 1 yellow pepper, chopped in even bite sized pieces
- 1 large yellow onion, chopped
- 2 carrots, diced
- 2 garlic cloves, minced
- 1 can of mixed beans (kidney beans, chickpeas, navy beans, black eyed peas)
- 4 cup of organic vegetable broth
- 1 cup of water
- salt and pepper to taste
- 2 cups of broccoli cabbage mix
- 1 cup of chopped kale
- 1 tsp of turmeric
- 1 tsp of cayenne pepper
- Prep all your vegetables (cut, chop and dice them)
- Open cans of beans and lentils, rinse thoroughly
- Set up crock pot and set the temperate for high
- Add all veggies, herbs and legumes to the crockpot
- Then add the water and the organic vegetable broth
- Cover and let the soup simmer
- After 30 minutes, add spices
- Simmer for another 20 minutes, and the soup is ready to serve!
I love eating soup with organic crackers ( I am a cracker freak); I have also just discovered these live.organic Garden Vegetable Cracker Chips that are to die for and add a little extra crunch to your soup.