fall vegetable pesto soup

fall vegetable soup

1 tbsp olive oil

1 onion 

2 leeks

5 garlic cloves

2 beets (roasted and sliced)

2 tomatoes (chopped)

1 1/2 cups of crushed tomatoes

1 apple (grated)

2 carrots (grated)

1 can of black beans

2 cups of cooked or canned lentils

3/4 cup of pesto or chopped basil leaves

4 cups of vegetable broth

2 cups of water

Salt and Pepper to taste

1) Slice beets in half and roast in a 350 F oven until tender (30-40 min). Cool, remove peel and dice.

2) Dice onion, garlic and leaks.  Saute in soup pot with 1 tbsp of oil.

3) On medium heat - Add diced beets, tomatoes and crushed tomatoes.

4) Add grated apple, grated carrots, black beans, lentils, pesto, vegetable broth ( I used organic mushroom broth).

5) Add salt and pepper to taste.

6) Add approximately 2 cups of water - assess consistency, add less if you would like a thicker soup.

7) Turn heat down to low and simmer for 30-45 minutes.