Winter Vegetable Soup

"A hearty soup that makes a nice no meat dinner. Great served with crusty bread."
 
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Ready In:
1hr 15mins
Ingredients:
17
Serves:
8
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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
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directions

  • Heat oil in bottom of large stock pot.
  • Saute onions, leeks, and celery until soft & translucent.
  • Add remaining ingredients except for spinach and tomatoes.
  • Bring to a boil, reduce to simmer.
  • Simmer covered for 45 minutes.
  • Add the tomatoes and cook an additional 15 minutes or until white beans are done.
  • Stir in spinach and serve.

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