Soup
Ingredients
- 5 cup chicken broth
- lentils
- 1 lb assorted dry beans
- brown rice
- 2 cup V-8 vegetable juice
- tomatoes
- 1/
- 2 cup white sparking grape juice
- carrots
- 1/
- 3 cup teriyaki sauce
- onion, chopped
- 1/
- 3 cup apple or pineapple juice
- 2 stalk celery, chopped 1 bunch celery, diced
- 3 garlic cloves, minced 1 large parsnip, diced
- basil
- 1 lb carrots, diced
- oregano
- 1/
- 2 lb mushrooms, sliced thin
- 0.3 tsp thyme 2 onion, diced
- bay leaf
- 1 tsp basil
- parsley flakes
- 1 tsp dried parsley
- 2 tbs cider vinegar 2 bay leaves, crumbled
- 3 clove garlic, minced
Instructions
- 1
In a Dutch oven combine broth, 3 cups water, lentils, 2 tsp black pepper
- 2
rice, tomatoes, carrots, onion, celery, garlic, basil, 1 cup cooked long grain brown rice
- 3
oregano, thyme, and bay leaf. Bring to boil, reduce
- 4
heat, cover and simmer for 45-55 minutes. Stir Rinse beans, then soak overnight in water. Drain
- 5
occasionally. When lentils and rice is tender, stir in beans and place in Dutch oven. Add V-8, grape
- 6
parsley, vinegar, salt and pepper to taste. The soup juice, teriyaki sauce, and apple or pineapple juice.
- 7
will be thick and will thicken more as it stands. thin Add 1/2 cups water, cover and bring to boil for 2
- 8
to desired consistency with more chicken stock. hours. Add more water as needed. Add rest of
- 9
ingredients and lower heat to below simmer. Cook