Read Elements For A Healthier Life Magazine Issue 09 | January 2017 - Page 59

Living in the northeast, nothing says winter like a pot of aromatic, delicious, homemade soup. I like to make sure that I always have plenty of ingredients on hand to get a pot going during the winter months. This soup can be made in one pot, doesn't need to simmer all day, and is as healthy as it is tasty. You can freeze the leftovers to pull out and enjoy the next time you need a warm-up from all that snow shoveling!


2 small onions, finely chopped

2 carrots, finely chopped

6 small white potatoes, finely chopped

1 16-ounce bag brown lentils

1 15.5-ounce can fire roasted tomatoes, diced

8 cups vegetable broth or water

1-2 cups finely chopped spinach

salt and pepper to taste


Combine all ingredients, except the spinach, and cook on low for two hours. Add the spinach about five minutes before the soup is done. Season to taste with salt and pepper. Note: I do not like to use the fire-roasted tomatoes because I think it overwhelms the taste of the other ingredients. Plus, canned, roasted tomatoes have a tendency to be high in sodium, something I stay away from. I use regular diced tomatoes and add my own additional seasonings and spices to give it a kick!

Recipe by Barb Parcells


Vegetable Soup