I love when I don’t have to go to the store and can make a wholesome meal from my food storage and garden. This vegetarian soup is hearty and filling. Because it’s made with lentils and rice you get a complete protein!
Recipe
1 large onion, chopped
4 garlic cloves, chopped
3-4 ribs celery, chopped
3-4 carrots, chopped
1 pound baby mushrooms, chopped
1 cup dry lentils
1 cup dry brown rice
8 cups organic chicken stock or vegetable stock if you wan to make it vegan
1 tablespoon tomato paste
2 bay leaves
2 teaspoons fresh thyme or 1 teaspoon dried
2 cups fresh chopped Swiss chard
Sea salt and pepper
Add all ingredients to the crock-pot except for the Swiss chard. Cook on low for 6-8 hours or high for 4-5 hours. Add the Swiss chard at the very end just before serving and stir to heat through. Add salt and pepper to taste. Serve with warm homemade bread and green salad.