I got this great recipe from Gene and his family (who got it from their long time friend). It makes a lot of soup, so be positive you’ll like it before you make it. You can probably halve it pretty easily, except the tomato juice may pose a slight problem.
This recipe is easy, cheap fairly quick to put everything together, although it does simmer for an hour. When you make this stew you should also make some cornbread because together they are a fantastic combination (and who doesn’t love cornbread?).
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup cabbage, chopped
- 1 cup onion, chopped
- 1 (46 oz) can of tomato juice
- 1 1/2 cups washed lentils
- 1 tablespoon basil and/or bay
- 3 cups water
- Put all the ingredients into a soup pot and bring to a boil. Reduce heat and simmer for 1 hour.
The original recipe does call for 1 pound of ground meat, so if you are a meat eater sometimes during the week, try it out one time! I like it with beef. But since this is Meatless Monday we’re leaving the meat out. It still tastes delicious too!