Great Soups for a busy December

[Guest guest]

These recipes are my own and I know that December most of us are in a

hurry and we don't have much time to cook, these soups can all be

made within a day and frozen in freezable containers so when you come

home all you have to do is pop the in the microwave and wallah... you

have a nice hot filling soup within a few minutes that you created...

 

 

VEGAN LENTILS:

 

1-32 oz ( 2lbs ) pkg Lentils

4-stalks celery cut into bite sizes

3-large potatoes of your choice

4-large carrots cut into bite sizes

1-bunch of asparagus cut into bite sizes

1-bunch fresh spinach

1-Tblspn minced garlic

low fat vegetable broth

a dash of white pepper

fresh celantro or parsley ( optional )

 

clean and drain the lentils, cook lentils in the broth adding a cup of

water until tender it won't take long.

cooking time varries upon your stove but I use my pressure cooker it

cooks faster this way but you can cook them in a pot if you wish.

 

clean the veggies while the lentils are cooking,once the lentils are

tender add the veggies to the pot. once the soup is done you can

freeze it in single serving freezer containers.

 

 

 

SPLIT PEA AND VEGGIES:

 

1-32 oz ( 2lbs ) pkg green split peas

6-large carrots cut into bite sizes

1-med onion diced

1-bunch fresh spinach

dash of lemon pepper

low fat vegetable broth

 

clean and drain the split peas, cook peas in the broth adding a cup of

water until tender it won't take long.

cooking time varries upon your stove but I use my pressure cooker it

cooks faster this way but you can cook them in a pot if you wish.

 

clean the veggies while the peas are cooking,once the peas are tender

add the veggies to the pot. once the soup is done you can freeze it in

single serving freezer containers.

 

FIFTEEN BEAN SOUP:

 

1-32 oz ( 2lbs ) pkg of 15 bean soup

6-large carrots cut into bite sizes

1-med onion diced

3-large potatoes of your choice

1-Tblspn minced garlic

a dash of white pepper

low fat vegetable broth

 

clean and drain the beans, cook beans in the broth adding a cup of

water until tender it won't take long.

cooking time varries upon your stove but I use my pressure cooker it

cooks faster this way but you can cook them in a pot if you wish.

 

clean the veggies while the beans are cooking,once the beans are

tender add the veggies to the pot. once the soup is done you can

freeze it in single serving freezer containers.

 

 

Variations can be made of the veggies that you like altho I have found

that the veggies I have used are balanced in a harty soup such as mine.