1 cup french lentils
1 can garbanzo beans, drained
1 can kidney beans, drained
3 small or 1 large beets, peeled
5-6 celery stalks, chopped
2 onions, chopped
one head garlic, chopped
1 cube vegan bouillion
1/4 tsp cayenne pepper
1/4 tsp ground cumin
chili powder as per taste
2-3 cups water
3 cans chopped tomotoes
I hand chop all of my veggies but you could use a food processor to reduce prep time. Chop all veggies keep beet away from celery, onion and garlic. Heat large saucepan or pot to fit all ingedients plus two cups of water. Add at least 1 tablespoon of olive oil. You can add more if you like, but you will need to coat the bottom of the pan. Add all veggies except beets and let cook for 5-10 minutes. Unit veggies are sweating. Add beets and cover for 10 minutes. Add tomatoes and canned beans. Make sure you have drained and rinsed the beans. Bring to simmer. Add boillion cube, lentils and water. Spices will also need to go in as well. Cook until lenils are done or 30-40 minutes.
Note: I do not recommend adding salt to this recipe as there is pleanty from the canning of the beans and from the bouillion.
If you prefer not use Beets you can use Sweet Potatoes. I also add in addion to ingedients above a roasted butternut squash. It is a beautiful beet red with a a golden contrast.
Very pretty soup! Make a great meal!
Source of recipe: I wrote this recipe.