Kitchen Sink Soup
Everything in it but the kitchen sink; a stick-to-your-ribs winter soup. One of our favourites when the wind starts a-blowin' and the grey skies start a-snowin'. Don't be tempted to use onions instead of leeks now. The leeks are required. Like all pea soups, better the next day.
Steps
Wash and pick over the peas and lentils and cook them in 8 cups of water with the bay leaves until the peas are mushy and the lentils are cooked.
Meanwhile , trim , chop , and wash the leeks.
Peel and grate the carrot.
Saute them until soft in 1 tbsp of the oil , and add them to the soup.
Chop the celery and the cabbage.
Saute them together in the remaining vegetable oil until limp.
Add them to the soup with the tomatos and add salt to taste.
Simmer to blend.
Heat up and serve the next day.
Ingredients
dried split green peas, dried split yellow peas, brown lentils, water, bay leaves, leeks, carrot, celery, cabbage, crushed tomatoes, vegetable oil, salt