My original plan for Lent – my daughter and I are both going meatless for the days of Lent – was to make soup on Monday that could be used for lunches the entire week. Of course, I presumed Lent would be cool weather time as it is still winter and I live in Upstate NY. I have been so wrong about the temperatures and my soup making has fallen to the side. I did, though, make one batch back at the beginning of Lent and want to share the recipe.
Crock Pot Lentil Sweet Potato Soup
Part of what I love about this recipe is I make it and put it in the crock pot.
4 large carrots, chopped
4 stalks celery, chopped
1 onion, diced
2 large sweet potatoes, peeled and cubed
1.5 cups chopped green beans (I have never had green beans on hand so have left them out.)
2 cups green lentils
1 tsp minced fresh rosemary
1 bay leaf
1 tsp dried oregano
4 cloves garlic, minced
1 15-oz can diced tomatoes (The photo above was a day I had no canned tomatoes so I didn’t use the tomatoes. Definitely better with tomatoes.)
64 oz vegetable broth
2 tsp salt (or to taste)
1/2 tsp pepper
Combine all ingredients in a slow cooker. Turn heat on low and cook for 10 hours, adding a little more broth at the end if soup seems too thick.
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