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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 42.2
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 135.9 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.9 g

View full nutritional breakdown of Josh's Medicine Soup calories by ingredient
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Josh's Medicine Soup

Submitted by: XJOSHI

Introduction

A huge mix of good for you veggies, and filling red lentils! A huge mix of good for you veggies, and filling red lentils!
Number of Servings: 32

Ingredients

    Onions, raw, 1 cup, chopped
    Carrots, cooked, 2 carrot
    Celery, cooked, 4 stalks
    Garlic, 5 clove
    *Summer Squash, 1 large
    *Kale, 5 stalks rough chopped
    Tomato, grape, roasted with salt and pepper
    Olive Oil, 3 tbsp
    Cabbage, fresh, 2 cup, chopped
    Parsley, 1 cup chopped
    Parsley stems
    Bay leaf, 3
    1 tbs dry thyme
    Lentils, 2 cup
    Pacific Natural Foods Organic Free Range Chicken Broth, 4 cups
    Tomato Sauce, 1 can
    8 cups water

Tips

Really, you dont HAVE to follow this recipe. Cook with what vegetables look great in the store, or what you have on hand. I use the rubber band or tie from the parsley to keep the stems held together. This is a great use for them instead of just throwing them out. This makes A LOT of soup. It filled up my 8 quart dutch oven. Being that this is 32 cups of soup, make sure you salt and pepper accordingly!


Directions

This can really go any way you want. Add in your own mixture of veggies, and cut them up any way you want. Saute your veggies in stages, I started with the onions, celery, and carrots. This is when I put my dried thyme, bay leaves, and parsley stem bundle. I then added the squash and bell pepper. Next, I saute my cabbage and kale. I add in a few grates of fresh nutmeg on top of my kale. Saute the garlic for around 30 seconds, and then add in the rest of the ingredients except your lentils and chopped parsley. Bring to a boil to let the flavors meld, around 15 minutes, and then add your lentils. Let them cook about 25 minutes until soft. I then add a cup of freshly chopped parsley, stir, and serve. I like to put a couple fresh grates of romano cheese, but this is optional.

Serving Size: makes 32 1 cup servings.






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