I have always loved vegetables. My very favorite after-school snack was cut cucumber, tomatoes, and carrots with a little bit of ranch dressing. While my friends would hide their broccoli under piles of cheese, I went back for second helpings of Brussels sprouts and asparagus. The same does not apply to my husband! Since we've been on a vegetarian diet, I've been making a lot of vegetable soup. This particular recipe is really easy, and it turns out well no matter how many times I've thought I messed it up. As long as you get all the ingredients in the pot and simmer long enough for everything to cook through, you're going to have a pretty good soup. This recipe tends to pop up on our home menu at least every other week, and it makes a great lunch for the week! It keeps us full because of the extra protein in the beans and lentils, but is still really healthy and gets all those veggies in. I actually like to put a little bit of apple cider vinegar in my soup before I eat it, to make it more like a borstch. (My family did this all the time when I was growing up, and now I can't eat vegetable soup without it!) Let me know what modifications you made that worked best for you and your family!
