This soup is great for when cold weather hits – hearty and filling. All that’s needed are some crusty buns.
1 onion, chopped
1 T. oil
2 celery stalks, chopped
2 large carrots, peeled and chopped
1 pepper, chopped
15 small fresh tomatoes (the ones I used were called “blushers” – bigger than a cherry tomato but smaller than a Roma), halved
1 liter carton beef or chicken broth
1/2 farmer’s (or Mennonite) sausage ring, cooked and chopped
handful each fresh baby spinach and kale
1 can lentils, drained and rinsed
1 T. each dried parsley, basil, oregano and rosemary
1 tsp. (or to taste) white pepper
Saute onion in oil until brown. Add the next five ingredients (celery through broth) and cook over medium heat until vegetables are tender, about 20 minutes. Add sausage, spinach, kale and lentils and heat until spinach and kale are wilted. Stir in herbs and white pepper. Serves 4-6.
Grease large frying pan. Place broccoli and pepper in it with 1/4 c. water and simmer on medium-low heat for 5 minutes or until tender-crisp. Meantime, mix eggs, milk, cheese, mushrooms, salt, pepper and spices in a large bowl. Add to vegetables in frying pan. Cook over medium heat until eggs are almost set, about 8 minutes. Turn off heat and leave on burner another 8 minutes until eggs are completely set. Serves 4 – 6. Good with a crusty bread and some fruit and perfect for any meal.