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Easiest-Ever Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Easiest-Ever Soup

This recipe makes 14 cups servings

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Nutritional Info
Per serving: about -
cal 266
pro 15 g
total fat 3 g
sat. fat 1 g
carb 46 g
fibre 8 g
chol 5 mg
sodium 925 mg
% RDI: -
calcium 14
iron 28
vit A 93
vit C 10
folate 75

Nothing is simpler than throwing all the ingredients into the pot, then forgetting about them as they simmer to hearty flavour. Look for the soup mix, usually made with beans and lentils, in the bean section of the supermarket.

Ingredients

  • 2 onions, chopped
  • 3 stalks celery, chopped
  • 4 carrots, chopped
  • 6 cups vegetable stock
  • 4 cups water
  • 2 tbsp tomato paste
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup grated Parmesan cheese
  • 1 pkg soup mix, (lentils, dried peas and beans)

Preparation

In large saucepan or Dutch oven, stir together chopped onions, celery, carrots, vegetable stock, water, tomato paste, Italian seasoning, salt, pepper and soup mix; bring to boil.

Reduce heat to medium-low; cover and simmer, stirring occasionally, for about 2 hours or until beans are tender. (Make-ahead: Let soup cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days or freeze for up to 2 weeks. Gently reheat soup to continue, adding up to 2 cups/500 mL more water or stock if desired.)

Serve sprinkled with Parmesan cheese.

Additional information :

Tips:
You can also cook this in a slow-cooker on low heat for about 10 hours.

If using bulk soup mix, you will need about 2 cups (500 mL).

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