Lentil Soup

Name: Lentil Soup Recipe
Yield: 20
Ingredients: 5 medium Carrots raw; 3 medium (2-1/4 to 3-1/4 dia.) Potato raw; 3 parsnip (9 long) Parsnips; 1 medium Rutabagas; 2 ear medium (6-3/4 to 7-1/2 Yellow Sweet Corn Frozen; 20 beans (4 long) Green Beans (snap); 1 large Onions raw; 1 leek Leeks; 1 cup Red Pack Whole Peeled Plum Tomatoes; 1 cup Lentils; 4 tbsp Better than Boullion Vegetable Base (by APPIFANIE); 0.5 cup Parsley

Number of Servings: 20

Ingredients

5 medium Carrots, raw 3 medium (2-1/4" to 3-1/4" dia.) Potato, raw 3 parsnip (9" long) Parsnips 1 medium Rutabagas 2 ear, medium (6-3/4" to 7-1/2" Yellow Sweet Corn, Frozen 20 beans (4" long) Green Beans (snap) 1 large Onions, raw 1 leek Leeks 1 cup Red Pack Whole Peeled Plum Tomatoes 1 cup Lentils 4 tbsp Better than Boullion Vegetable Base (by APPIFANIE) 0.5 cup Parsley

Directions

Chop all vegetables, add to pot of water, bring to boil. Add vegetable base and adobo seasoning. simmer for 2-3 hours.

Serving Size: Makes about 20 1-cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user A08281.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving