Vegetable and Lentil Soup

It’s fall! That means that it’s time for pumpkin, apples, and soup. Homemade soup is so much better than the stuff that comes out of a can; although I do keep canned soup in the house. So, gather up all of your vegetables and get ready to make some delicious soup. This is a base recipe, but you can add anything you like to it. Brussel sprouts  and kale are great additions.

What You’ll Need…

4 Cups Low Sodium Vegetable Stock

4 Cups Water

1 Cup Lentils

1 Bell Pepper (Sliced)

½ Large Onion (Large Dice)

1 Large Handful Green Beans (Cut into bite sized pieces)

2 Carrots (Large Chop)

2 Ribs Celery (Large Chop)

1 ½ Cups Frozen Corn

1 Tablespoon Parsley

1 Tablespoon Basil

1 Tablespoon Flour

Start out by placing the lentils in a small bowl and cover with water so that they can begin to soften.

Now, move on to chopping the vegetables. The sizes listed above are just what I did, but you can cut them into any size you like. Once the vegetables are cut move them to your slow cooker along with the lentils.

Cover the vegetables with 4 cups of water and 4 cups of stock. Allow the soup to cook on low for 4-6 hours.

One hour before serving add the corn, spices, and flour, stir thoroughly.

Serve plain or with crackers and topped with cheese.

Enjoy!