Potato Kale Lentil Red Bean Soup

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9/30/18

Soup seasoning ingredients: 2 Tbsp olive oil ½ Tbsp salt ¼ tsp pepper 1 Tbsp coriander

1 Tbsp cardamom

1 tsp salad sprinkle herbs (sesame seed, bell peppers, black pepper, green onion, celery flakes, chervil)

1 tsp thyme

1 tsp herbs de province (rosemary, marjoram, thyme, savory, sage)

1 tsp oregano

1 bay leaf

Contents of soup:

4-5 medium potatoes cubed (~2 cups)

1 small yellow/white onion (~1 cup)

1 tsp (~2 cloves) minced garlic

3 celery sticks cubed (~1 cup)

2-3 carrots cubed (~1 cup)

3-4 medium tomatoes diced (~2 cups)

1 zucchini long cubed strips (~11 cup)

1 yellow squash ¼” thick slices halved (~1 cup)

1 bundle fresh kale shredded (~2 cups loosely packed)

1 can corn

1 can kidney beans

1 box veggie broth

2 Tbsp fresh squeezed lemon juice (~½ lemon)

• Add water to cover veggies if necessary (depends on how big your pot is and how much broth you would like)

1 handful fresh cilantro

Method:

1. Add olive oil, garlic, onion, potatoes celery and carrots to a large stock pot over a medium heat, stir it all up and cook until the onions become translucent, potatoes should also start to brown a bit. I like to brown them bc it adds a bite of texture when soup is done.

2. Add all other seasonings to make a most delicious broth! Stir it all up!

3. Add fresh diced tomatoes (or a large can of diced tomatoes) and stir it all up. Allow all these flavors to meld together for a ~5-7 min.

4. Add the remaining veggies (corn, kidney beans, zucchini & kale - or really any other veggies you would like) and stir it all up again! Allow all these flavors to meld together for a ~3-5 min.

5. Add 1 box veggie broth, and then as much water as you would like to cover veggies. Bring broth to a slow simmer, add lemon juice and cilantro and cover. Let cook for ~10-15 min. Before serving, taste add seasoning if necessary...if more spices were needed, add seasoning and let sit covered for another 10-15 min to allow flavorings to meld. Second day soup is always my favorite bc the flavors are all marinated :)

6. Serve w/crackers, or toasted bread or eat alone!

7. To re-heat, add more water if more broth is desired, taste to check seasoning, add more seasoning if necessary and then cover and reheat on a low setting

Optional topping -

Vegan Parm Cheese

¾ cup cashews

3 Tbsp nutritional yeast

¾ tsp salt

¼ tsp garlic powder

Method:

1. Blend all ingredients coarsely until it resembles Parmesan cheese crumbles - be careful not to over process if u don’t want clumps.

2. Put it in a clean - sanitized - glass jar and seal w/ an airtight lid. Store in the refrigerator for up to 2 weeks - always checking for freshness before consuming.

Recipe and Photos

by: Akala Lemus