2-3 zucchinis, sliced and quartered (about 4 cups)
1 8-oz. pkg. sliced baby bella mushrooms (about 3 cups)
6 stalks of celery, sliced (about 2 cups)
1 10-oz. box chopped spinach
1 16-oz. bag crinkle cut carrots
1 16-oz. bag cut green beans
1 14-oz. bag baby broccoli florets
2 15-oz. cans stir-fry veggies (baby corn, bamboo shoots, bean sprouts, water chestnuts), drained.
2 48-oz. cans of chicken broth (or vegetable broth, I suppose)
1 16-oz. bag of lentils
Garlic powder (to taste)
Cayenne pepper (to taste)
Cook the lentils by themselves in water & broth (half and half)
In a LARGE (8 qt.) pot, combine zucchini, mushrooms and celery. Sprinkle with garlic powder, stir, and add a cup or so of broth. Turn burner on high and cook veggies until zucchini and celery start to become translucent. (Don’t overcook!) Turn burner off, but leave pot on stove. Add stir-fry veggies (as-is). Then, one by one, microwave frozen veggies (per individual cooking instructions) then add them to the pot. Add all remaining broth and cooked lentils. Stir gently with a big spoon. Lastly, sprinkle with cayenne pepper and stir again.
Best when served piping hot! Made this way - approx. 50 calories per cup. Very yummy with oyster crackers or saltines crumbled on top – though, of course, that would add a few calories.
NOTE: It’s impossible (or very difficult, anyway) to ruin this soup. If you don’t like an ingredient, leave it out. Want something more, put it in! Don’t like lentils? Use brown rice or (maybe?) quinoa! Make it your own! I don’t think I’ve ever made this soup the same way twice, but it’s always delicious!