Bean, Lentil, & Vegetable Soup

I'm not usually much of a soup person, but I LOVE this recipe. In fact, I have been eating this soup almost every day for lunch since mid-December. Obsessive? Yes. Yes, it is. And I'm enjoying every second of it.

Bean, Lentil, & Vegetable Soup

Combine the following in a large frying pan and saute until tender:

• 1/8 cup unrefined coconut oil or Earth's Balance Buttery Sticks
• 1 cup onions, chopped
• 1 cup carrots, peeled and chopped into rounds
• 1/2 cup celery, diced

In a large pot, combined sauteed vegetables with the following:

• 1/4 tsp. oregano
  
• 1/4 tsp. Italian seasoning
  
• 1/4 tsp. basil
  
• 1/4 tsp. thyme
  
• 1/4 tsp. rosemary
  
• 1 clove of garlic, diced or 1/2 tsp. minced garlic
  
• 1 bay leaf
  
• 7 cups water
  
• 7 tsp. vegetable bouillon
  
• 2-3 red potatoes, cubed
  
• 2 cups soaked kidney beans (or 1 can)
  
• 2 cups soaked navy beans (or 1 can)
  
• 2 cups soaked black beans (or 1 can)
  
• 1/3 cup dry lentils
  
• 1/3 cup barley
  
• 1/2 cup dried split peas

Cover and simmer for one hour or until dried beans and barley are tender.

Although I definitely recommend following this recipe at least once, it can be a bit much to get all of the spices if you don't have them already. This recipe is very forgiving. You can always use a tablespoon of cumin or chili powder in place of the other spices if you need time to build them up in your kitchen. It's a totally different flavor, but it's still delicious.

This is also a great meal if you're trying to lose weight - it's low in calories, but you're packing a lot of nutrients into one serving. In addition to being filling and high in fiber, it's loaded with phytonutrients, vitamins, minerals, and protein.