Hearty Vegan Lentil Soup with Veggies

Hearty Vegan Lentil Soup! As the days get cooler, the food gets warmer. Nothing like a beautiful bowl of home-made soup to warm you up on these chilly fall days. This soup is so delicious and like most soups, really easy to make. As usual I made a huge pot of it so that I can freeze a few containers to pull out when I am short of time and hungry.

My mother in law Connie, she’s 92 and I love having her over and sharing a bowl of fresh hot soup with her. She giggles like a little girl as we share stories and she always reminds me of how I’m turning grey! What fun we have!

Now back to the soup….

Hearty Vegan Lentil Soup with Veggies

Now remember, this will make a big pot of soup. Feel free to cut the recipe in half if you want less soup. I use a canner for making my big portions of soup. I grew up with a family of 10 people and still like to make lots….just in case!

Here is what you will need:

• 2 T olive oil
• 5 stalks of celery (chopped)
• 2 – 3 c onions (diced in medium size pieces)
• 4 cloves of garlic (peeled and minced)
• 3 c of carrots (chopped into rounds)

  

• 1 large potato (chopped into bite sized pieces)

  

• 1 large parsnip (chopped into bite sized pieces)
• 2 medium sized turnips (chopped into bite sized pieces)
• 24 c of water (I told you it was a big pot of soup)
• 4 c dry lentils -rinsed (I used brown lentils this time)
• 2 T veggie Better than Bouillon or 2 cubes of vegetable bouillon

  

• 

  3 T Bragg Soy Seasoning

• 2 T Balsamic Vinegar
• 2 T Vegan Worchestershire Sauce
• 3 t sea salt
• 4 Bay leaves
• 1 T cumin
• 1 t red pepper flakes (optional)
• 1/2 t Thyme
• Black pepper and extra salt to taste

How to create your beautiful Hearty Vegan Lentil Soup

1. Prepare all your veggies
2. Get all your spices ready to go
3. Heat you soup pot and add the olive oil and heat the oil
4. Add your onions and cook till transparent, about 5 minutes, stir occasionally

   

5. Add in your garlic and cook another minute
6. Add in celery and carrots and cook for about 5 minutes
7. Add in water, lentils and the remaining veggies
8. Add in your spices, bay leaves, Bragg and Bouillon, Balsamic Vinegar & Worchestershire Sauce
9. Cook until veggies and tender but not too soft

   

10. Taste and add additional salt, pepper or spice as you prefer
11. Take about half of your soup and ladle it into your blender (high speed is always great). Blend until smooth and then pour back into the soup pot. This will give your soup a very rich and thick consistency. Yum!

    

    

12. Invite some family and friends over and enjoy. Serve with a beautiful salad and dense bread of your choice.

    

13. Freeze the leftover soup in smaller portions for another day!