A Hearty Vegetable Stew

It truly has been cold and gloomy the last couple of days. All I can think about is warm home made bread and a warm bowl of soup for dinner. And quite possibly a hot cup of tea. Lately I had the joy of warming up to a true childhood favorite. Vegetable soup.

I had come up with this recipe a few days ago on a whim to help get rid of some veggies in the fridge that I had leftover and it ended up being one of my favorite soups I have ever made. So I am going to share it with you in hopes that you can also enjoy it on a gloomy day for comfort. ❤

Hearty (Vegan) Vegetable Stew

What you will need:

  • 4-5 large carrots Sliced (or chopped)
  • 5 stalks of celery chopped
  • 1 medium sized head of cauliflower, chopped
  • 1 yellow onion chopped
  • 1/4 cup of chopped parsley
  • 4-6 leaves of chopped kale
  • 5-7 cloves of garlic minced
  • 1 28oz can of Organic crushed tomatoes (3 1/4 cup) (No sodium or sugar)
  • 6 cups of broth (low sodium)
  • 1 1/2 cups of green lentils
  • 2 bay leaves
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  1. Start by cutting up your carrots, celery, onion, and cauliflower, kale and parsley and adding to a large stock pot on medium heat with about a 1/4 cup of water to saute.
  2. Stir around the veggies the best that you can for about 3 minutes
  3. Mince or chop your garlic and add to the veggies and stir for another 2 minutes (If your pot is losing water or your veggies are sticking just add a little more water to stir and avoid sticking.)
  4. Add in the crushed tomatoes, broth, lentils, bay leaves, salt and pepper and place the lid on the pot.
  5. Bring the soup to a boil and then turn heat to low and let cook/simmer for about 30 minutes-45 minutes or until your veggies are tender and soft.
  6. Serve your soup with salt and pepper to taste and enjoy!!
  1. 20180122_1421341797602939.jpg

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