Veggie Soup

Welcome to my new blog! Since we are stuck at home because of Sandy, I thought it was the perfect time to start and new blog to highlight my recipes.

Luckily, we were able to keep our power throughout the entire storm. We did have the lights flicker a few times, but they stayed on. With full power and nasty weather outside, I made my favorite soup. I make variations of this soup all the time and probably make it almost once a week during the winter. Enjoy the recipe for the version I made yesterday!

Jessi's Veggie Soup

Ingredients
1 medium onion, diced
2 carrots, diced
2 stalks of celery, diced
1 jalapeño, diced
1/2 lb green beans, cut into 1/2 inch pieces
2 medium potatoes, cubed
1 TB herbes de provence
1 TB dried oregano
1 TB dried basil
Salt and pepper to taste
1 can of diced tomatoes (you can use fresh if you have them)
1 bunch of greens of your choice (I used two small bunches of tatsoi. Collards and kale also work really well)
1/4 cup lentils
1/4 kidney beans
32 oz veggie broth
3-4 cups water

Directions

1. Heat large stockpot over medium-high heat
2. Add the onion, carrots, celery and jalapeño. Cook for about 10 minutes or until veggies start to get soft. Add a tablespoon or two of water at a time to keep veggies from sticking.
3. Add the green beans and potatoes. Cook for about 10 minutes or until the potatoes are about halfway cooked. They will finish cooking during the rest of the preparation.
4. Add the herbes de provence, oregano and basil. Cook for 2 minutes.
5. Add the tomatoes and greens. Cook for 1-2 minutes, until the greens are wilted.
6. Add the lentils, beans, and veggie broth. Add enough water to cover the veggies and to give you as much broth as you like.
7. Bring to a boil and then reduce heat to medium-low and simmer, partially covered, for about 30 minutes. The longer you simmer, the more flavorful the broth will become. 
8. Serve and enjoy!