Everything but the Kitchen Sink Soup
1 cup great Northern beans, soaked overnight
1 cup kidney beans, soaked overnight
3 small yellow onions, chopped
3 large carrots, sliced
3 stalks celery, chopped
2-3 cloves garlic, minced
4 small red potatos, cubed
2 large russet potatos, cubed
2 medium sweet potatos, cubed
1 large tomato, diced
1-2 cups cauliflower, roughly chopped
2 large bay leaves
2 teaspoons dried thyme
1/4 cup fresh parsley
2 tablespoons tomato paste
1/2 cup frozen lima beans
1/2 cup frozen corn
1/2 cup frozen peas
3 large handfuls fresh spinach
salt and pepper, to taste
1. In a large pot, add all the veggies and beans, except the lima beans, corn, peas, and spinach. Add enough water to cover all the veggies.
2. Add the bay leaves, thyme, parsley, and tomato paste. Bring to a boil. Once the soup starts to boil, turn to low heat and add the lima beans, corn, peas, and spinach.
3. Add more water if all the veggies aren't covered. Add salt and pepper, to taste. Let simmer until all the veggies and beans are tender, about 1 hour. Enjoy!
This soup tastes even better the next day!!
Source of recipe: I wrote this recipe.