3 vegetable bouillon cubes (or 2 of the large ones) |
8 cups water |
1 cup dried red lentils or 1 cup green lentil |
28 ounces diced tomatoes with juice |
1/2 cup spanish onions or 1/2 cup white onion, chopped |
2 garlic cloves or 2 tablespoons garlic |
3 stalks celery, chopped |
3 -4 large carrots, chopped |
1 (19 ounce) can black beans or 1 (19 ounce) can navy beans, drained and rinsed |
1 (19 ounce) can chickpeas or 1 (19 ounce) can firm tofu |
1 small head broccoli |
1 zucchini, chunked |
1 cup green beans |
1 small head cauliflower |
barley |
1/2 cup pasta |
2 teaspoons curry (add at the beginning if you want soup to be hot) |
1/4-3/4 teaspoon cayenne pepper |
1/2-3/4 teaspoon coriander or 1/2-3/4 teaspoon cumin |
salt and pepper |
