Vegan Recipes - Soups

Vegetarian Soup

Submitted by Christina Mautz

Ingredients:

1 can or dry mix onion or mushroom broth
6 Bay Leaves
? Sage
1/2 cup dry split peas
1/2 cup dry lentils
1/2 cup pearl barley
2 garlic cloves (optional)
1 onion
4 celery stalks
4 large carrots
6 potatoes
1 rutabaga

(vege measurements are approximate -- add as much as you like)

Directions:
Add as much water to broth as you want (I usually use a large stock pot and fill it about 2/3 full).

Add onion and spices to broth and simmer.

Add peas, lentils and barley to simmering broth.

While soup continues to simmer, clean, peel (when necessary), cut and add vegetables in the following order:
1. celery
2. carrots
3. rutabega
4. potatoes

When the potatoes are done, the soup is ready to eat. This soup refrigerates well and keeps for several days, so it's a great "one-pot dinner" to make on a weekend and eat over several days.

Comments: Fresh or frozen peas can be substituted for the dry split peas, but they should then be added last.

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