Thursday, September 18, 2014

Helen's Harvest Soup

I just love going to the Farmer's Market even though often I see vegetables that I have no idea what they are never mind what to do with them. But this week I saw some of my favorites- leeks, kale and mushrooms. I had some lentils from Trader Joes in the fridge for awhile and I decided to make some soup. The result was my first ever original recipe and has my two favorite recipe descriptors: easy and delicious. So gather up these six simple ingredients and follow these steps for a taste of Helen's Harvest Vegetable Soup.
1 box of low sodium vegetable broth
1 can diced low sodium tomatoes
1 box Trader Joes ready to eat lentils
1 leek, washed and chopped
1 cup sliced mushrooms- shiitake or mini portobellos (more if u r like me and like mushrooms)
2 cups leafy greens- kale, spinach or chard or mixture of all three

Sauté leeks and mushrooms in 2T olive oil for about 5 minutes
Add in greens
In soup pot add first three ingredients, then stir is sautéed veggies.
That is it! I like heat so I often add cayenne pepper to every soup I make but the lentils and veggies offer plenty of flavor.