Bean And Lentil Soup Recipe

Name: Bean And Lentil Soup Recipe
Ingredients: 1 c. Dry Lentils; 15 ounce Garbanzo Beans Canned, Undrained; 2 c. Cubed Potatoes; 1 c. Sliced Carrot; 2 stalk Sliced Celery; 1 x Minced Onion; 1 x Minced Green Bell Pepper; 28 ounce Stewed Tomatoes Canned Cut Up And Reserve Liquid removed Juice; 1/2 tsp Oregano; 1/4 tsp Garlic Pwdr Note 1; 1 tsp Salt; 4 c. Water Or possibly More If Needed; 2 Tbsp. Tomato Juice Reserved Juice From Canned Tomatoes - Or possibly More To Taste

13 ingredients

11 steps

Ingredients

1 c. Dry Lentils
15 ounce Garbanzo Beans Canned, Undrained
2 c. Cubed Potatoes
1 c. Sliced Carrot
2 stalk Sliced Celery
1 x Minced Onion
1 x Minced Green Bell Pepper
28 ounce Stewed Tomatoes Canned Cut Up And Reserve Liquid removed Juice
1/2 tsp Oregano
1/4 tsp Garlic Pwdr Note 1
1 tsp Salt
4 c. Water Or possibly More If Needed
2 Tbsp. Tomato Juice Reserved Juice From Canned Tomatoes - Or possibly More To Taste

Directions

1

The original recipe didn't have any liquid in it.... so we had to add in it.
2

Note 1: Original recipe used 1 tsp garlic salt
3

Rinse and drain lentils.
4

In a large saucepan or possibly Dutch oven (we used a 6 quart pot), combine all of the ingredients and mix well.
5

Bring to a boil.
6

Reduce heat, cover and simmer for 45 minutes to an hour or possibly till vegetables and lentils are tender.
7

NOTE: Add in acidic ingredients like tomatoes, tomato sauces, vinegar and lemon juice after the legumes have already begun to soften.
8

Even though lentils and split peas don't require soaking, natural acid will keep all legumes from softening properly.
9

This was very, very good.
10

Makes lots!!
11

A wonderful vegetarian meal as a side dish or possibly main dish as we had it.