Hearty Vegetable Soup

Just a moment please...

Yield
Serves 12.
Prep Time
Total Time

A delicious and filling hearty vegetable soup that makes enough to feed an army!

Ingredients

1 red onion, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1 leek, chopped
1 small butternut squash, peeled and chopped
1 pound potatoes, chopped
3 cloves garlic, minced
1 teaspoon fresh thyme
2 quarts stock + plus some water
2 tomatoes, diced
1 cup sweet corn
1/2 cup lentils (opt)
Salt and pepper
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Directions

1) Chop all your veggies into uniform pieces. Peel the squash, potatoes, and carrots and dice into 1/2-inch cubes for the squash and potatoes.

2) Add olive oil to a large heavy pot over medium heat. Add the onions, carrots, celery, and leeks and cook for a few minutes until they soften.

3) Add the longer cooking ingredients next like the squash and potatoes. Stir together and continue to cook for a few minutes.

4) Add garlic, corn, and thyme along with enough stock and water (I used half and half mixture) to cover the ingredients. You’ll probably need about 2 quarts of liquid total.

5) Bring to a simmer, and simmer the soup, partially covered, for about 20 minutes until the squash and potatoes are tender. Season with salt and pepper.

6) Optionally, at this point, add 1/2 cup of lentils and continue to cook for 15 minutes until they are soft. Finally stir in corn and tomatoes and simmer until warm.

7) Serve with lots of crusty bread or crackers!