Sunday, November 13, 2011

I just finish making what I call the Perfect Fall Soup this afternoon.  It is one of my favorite recipes when the weather begins to get cold.  I've modified it and tweaked it over the years.  This time I added sweet potatoes and it turned out really good.  Give it a try!

Perfect Fall Soup
10 servings (about 1 cup each) 

2 T olive oil
1 medium onion, chopped
4 carrots, chopped
1 sweet potato, peeled and chopped
1 red bell pepper, chopped
4 garlic cloves, sliced
2 qts (8 cups) water
1 C dried lentils
1 can (28 oz) crushed tomatoes
3 bay leaves
2 T balsamic vinegar
Salt and freshly ground black pepper 

Heat oil in a large pan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally.  Stir in carrots, sweet potato, bell pepper, and garlic; cook 5 minutes.  Stir in remaining ingredients except salt and pepper, bring to a boil over high heat.  Reduce heat; simmer uncovered 30 - 40 minutes; or until lentils and vegetables are tender. Season to taste with salt and pepper.  Remove bay leaves before serving.  

Enjoy a nice big bowl of this tasty soup with some fresh, warm bread or cornbread on a cold day!

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