Market Soup

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  • 8
  • Average
  • 10 mins
  • 30 mins
  • 5 mins
  • Average budget

Ingredients

  • 2 cups diced turnip
  • 2 cups diced carrot
  • I/4 cup diced onion
  • 2 tablespoons butter
  • 1/2 cup lentils
  • 8 cups beef stock
  • 1 1/4 ounce can whole tomatoes
  • 1 1/4 ounce can crushed. tomatoes
  • 1 1/4 ounce can red kidney beans
  • 1 small can corn niblets
  • 1 teaspoon onion salt
  • 1 bay leaf
  • 1 tablespoon finely chopped parsley
  • 1/4 teaspoon Worcestershire sauce

Preparation

Step 1

Sauté turnips, carrots and 2 onions in butter until soft. In a saucepan, combine the lentils and beef stock and cook about 30 minutes, until lentils are soft. In a large stockpot, combine the sautéed vegetables and beefy stock mixture. Add the ingredients and simmer about 3minutes.

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