If making a meal in one pot is your thing, here is one of those recipes. This soup is great for any cold day/night. You can prepare this in one of two ways: Leave as is or blend half of the soup and leave the rest chunky- mixing the textures together. This 
make enough soup for 6 servings. I even made it more simple by buying items from Trader Joe’s as you will see from the pictures. This is also vegan.
Ingredients:
- 2 tbsp olive oil
- 1 small onion chopped (i used Trader Joe’s mirepoix container no need to cut up three vegetables)
- 3 carrots chopped
- 4 celery stalks chopped
- 3 garlic cloves minced
- 1 cup broccoli or broccoli stalks, cut into bite size pieces
- 1 cup red lentils
- 4 cups Vegetable Broth
- 2 Cups of Water
- 1 can of black beans, rinsed
- 1 package of baby kale
- Juice and Zestof 1 Lemon
- S&P to taste
Directions:
- In a large pot, heat oil and saute’ carrots, onion, and celery until onions are translucent. (3-5 minutes)
- Add garlic, cook until
fragrant (1 more minute) - Add broccoli, vegetable broth, water, black beans, and lentils
- Bring to boil and then reduce to simmer.
- Cook covered for 20 minutes.
- Add Juice and Zest of Lemon
- Add in kale and salt and pepper and remove from heat.
- Leave covered for ten minutes.
