This soup smells delicious and is filled with fresh vegetables, pasta, quinoa, and lentils. I love to make a big batch of this and enjoy it all week.
Yield: 8-10 servings
8 cups water
3 celery stalks
1 cup green cabbage
1/2 cup quinoa
1 cup lentils
1 cup egg noodles
1/2 tsp. Salt
1 chicken or vegetable based bullion cube
Wash all produce and dice the celery, carrot, zucchini, cabbage, and onion.
In a large stockpot add in the cut vegetables, salt, water, quinoa, lentils, and heat up to a boil.
Add in the bouillon cube and stir a few minutes. Turn down the heat to low and let soup simmer 30 minutes.
Add in the pasta and cook for 15 minutes until the lentils are soft and the pasta is cooked.
Take off heat and enjoy.