Winter Vegetable Soup

Name: Winter Vegetable Soup
Ingredients: 1 tablespoon olive oil; 12 lb leek, white part only, cleaned and chopped; 1 medium onion, chopped; 12 lb carrot, cut in bite size rounds; 2 small red potatoes, cut in bite size pieces; 2 small turnips, cut in bite size pieces; 1 parsnip, cut in bite size pieces; 2 celery ribs, sliced 1/4-inch thick; 2 tablespoons dried lentils; 2 tablespoons dried split peas; 2 tablespoons dried small white beans; 1 teaspoon dried thyme; 12 teaspoon black pepper; 2 bay leaves; 2 quarts low sodium vegetable broth; 1 (14 ounce) can diced tomatoes; 4 ounces spinach leaves

17 ingredients

7 steps

Ingredients

1 tablespoon olive oil
12 lb leek, white part only, cleaned and chopped
1 medium onion, chopped
12 lb carrot, cut in bite size rounds
2 small red potatoes, cut in bite size pieces
2 small turnips, cut in bite size pieces
1 parsnip, cut in bite size pieces
2 celery ribs, sliced 1/4-inch thick
2 tablespoons dried lentils
2 tablespoons dried split peas
2 tablespoons dried small white beans
1 teaspoon dried thyme
12 teaspoon black pepper
2 bay leaves
2 quarts low sodium vegetable broth
1 (14 ounce) can diced tomatoes
4 ounces spinach leaves

Directions

1

Heat oil in bottom of large stock pot.
2

Saute onions, leeks, and celery until soft & translucent.
3

Add remaining ingredients except for spinach and tomatoes.
4

Bring to a boil, reduce to simmer.
5

Simmer covered for 45 minutes.
6

Add the tomatoes and cook an additional 15 minutes or until white beans are done.
7

Stir in spinach and serve.