Autumn Lentil and Vegetable Soup

For those who enjoyed Jim's Crab Pot Soup, I played around with the recipe to see if I could make it even better. This soup, made with autumn lentils and a number of vegetables associated with the fall time of year is my latest concoction.

I made a huge 16 quart container of the soup because I wanted it to last for a week or more. Here's the ingredients cut in half --- since I know most people won't want that much soup.


1 pound of autumn lentils (or your choice of another dried bean mix)
8 cups of vegetable broth
2 large chopped onions
2 large potatoes, diced but not peeled (the best nutrients are in the skin)
5 large carrots, diced but again not peeled (nutrients for carrots are right under the skin)
1 large sliced zucchini
1 large sliced yellow squash
3/4 pound chopped kale
4 tablespoons diced jalapeno peppers (optional, of course)
2 cans 28 oz. whole tomatoes
Salt and pepper to taste


Rinse and drain lentils
Soak lentils over night
Drain and place lentils in a 16 quart stock pot
Pour in vegetable broth
Add onion and potato
Bring to a rapid boil, then simmer for 1-1/2 hours
Stir occasionally while simmering
Add remaining ingredients
Continue to simmer for one more hour
Salt and pepper to taste
Remove from heat and enjoy
Cover remainder of soup or transfer to storage container
Refrigerate after remaining soup has cooled down