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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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This recipe makes a lot of soup. There should be plenty to freeze for the future. Ingredients:
2 tablespoons unsalted butter |
2 tablespoons olive oil |
1 1/2 cups chopped yellow onions |
1/4 cup minced garlic |
1 lb carrot, peeled and cut into 1/4 inch pieces |
1/4 lb celery, cut into 1/4 inch pieces |
8 -10 cups chicken stock |
two 14 . 5 oz cans diced tomato, undrained |
1 lb green lentil |
two 14 . 5 oz cans tomato sauce |
3/4 cup uncooked long grain brown rice |
1 tablespoon chopped fresh thyme |
1 tablespoon salt |
1 teaspoon ground cumin |
fresh ground black pepper, to taste |
10 ounces baby spinach |
1 1/2 cups frozen corn kernels |
Directions:
1. Heat the butter and oil in a large heavy pot over medium high heat. Add the onion and garlic and reduce heat to medium low. Cook until the onion is tender, about 10 miutes.Add the carrots and celery and cook an additional 10 minutes.
2. Add 8 cups of chicken stock, diced tomatoes, and lentils. Cover and simmer for 1 hour. Raise the heat to high and bring to a boil. Add the tomato sauce, rice, thyme, salt, cumin, and pepper.
3. Reduce heat to medium low and simmer covered for 30 minutes. Stir in the spinach and corn and cook 30 more minutes. Add more stock if necessary.
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