members recipes

I do all my prep work and put everything directly into the pot. I vary the vegetables for different flavors. I cover the vegetables with the stock and canned tomatoes and tbsp of Bay Leaf. Add enough water till everything is covered. Then I set to boil and as soon as I have reached the boil I turn down to simmer for a couple of hours. I serve this soup with some shavings of Parmesan. Sometimes I use parsnips, cabbage, peppers etc. whatever I am fancying or craving at the time. And believe me I do crave this soup weekly. It is Healthy and delicious. Try it.

Ingredients
1 liter Vegetable or Chicken Stock

3 large carrots sliced thinly

3 stalks celery sliced thinly

2 Zucchini sliced thinly

1 Large white or red Onion finely diced

3 to 4 garlic cloves minced

1 butternut squash cut into small cubes

1 cup red lentils

2 cans diced tomatoes

1 or 2 red, yellow, orange sweet peppers diced finely•

1 Tbsp Powdered Bay leaf spice.

salt and pepper to taste

Method
chop, slice, mince vegetables. Put all into soup pot with stock and canned tomatoes. This recipe comes from Mysty in Canada