Hearty Veggie Soup

Name: Hearty Veggie Soup
Yield: 2 to 4
Ingredients: 1/2 sweet onion; 2 leeks; 1/4 head red cabbage; 15 baby carrots; 3 celery stalks; 1 potato; 4 cloves garlic; 2 tbsp olive oil; 1 large can petite diced tomatoes; 3 (5 ounce) cans V8 Juice; 1 (20 ounce) carton organic vegetable stock; 1 1/2 cups lentils; 1 can cannellini beans; 1/2 -1 cup whole wheat orzo pasta; 1 bag frozen peas; 1 bag frozen corn; 5-6 cups water; 1 tablespoon smoked paprika; 1 teaspoon thyme; salt & pepper to taste

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Servings
2 to 4
Course
Soup
Cuisine
American

Hearty Veggie Soup

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1/2 sweet onion, chopped
2 leeks, chopped
1/4 head red cabbage, chopped
15 baby carrots, chopped
3 celery stalks, chopped
1 potato, chopped
4 cloves garlic, minced
2 tbsp olive oil
1 large can petite diced tomatoes
3 (5 ounce) cans V8 Juice
1 (20 ounce) carton organic vegetable stock
1 1/2 cups lentils
1 can cannellini beans, drained and rinsed
1/2 -1 cup whole wheat orzo pasta
1 bag frozen peas
1 bag frozen corn
5-6 cups water
1 tablespoon smoked paprika, my love!!
1 teaspoon thyme
salt & pepper to taste

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Instructions

Add olive oil to large soup pot on medium heat. Add chopped veggies and a pinch of salt, stirring occasionally for about 5 minutes. Add can of diced tomatoes and stir. Add organic vegetable stock and V8 juice and let simmer for 5 minutes. Add in lentils, cannellini beans and 2 cups water. Stir. Add in orzo, frozen peas and corn. Add in rest of water, smoked paprika, and salt and pepper to taste. Simmer for 2 hours.
Easy peasy!