Lentil Veggie Soup

• 12 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced celery, include the leaves
• 2 garlic cloves, minced
• 1 cup diced carrot
• 6 cups chicken broth, can use veg broth
• 1 12 cups dried lentils, rinsed
• 12 cup dried yellow split peas, rinsed
• 14 teaspoon black pepper
• 12 teaspoon thyme
• 12 teaspoon salt
• 1 (14 ounce) can diced tomatoes, undrained
• 1 cup vegetable juice, such as V-8
• 12 teaspoon sugar
• 2 teaspoons cider vinegar
• salt, to taste

1. In a large soup pot, heat oil.
2. Saute the onions, celery and garlic until starting to soften.
3. Add carrots and broth to the pot.
4. Add the rinsed lentils, split peas, black pepper, thyme and salt to the pot.
5. Bring to a boil.
6. Reduce heat.
7. Cover pot and simmer for 1 hour.
8. ***If desired, use an immersion blender and quickly "whiz" for just a second or two.
9. This gives it a thicker, creamier texture.
10. Add the tomatoes, vegetable juice, sugar and cider vinegar.
11. Simmer for another 15 minutes, stirring occasionally.
12. At this time, taste and season with more salt, if necessary.

olive oil, onion, celery, garlic, carrot, chicken broth, dried lentils, peas, black pepper, thyme, salt, tomatoes, vegetable juice, sugar, cider vinegar, salt

Taken from www.food.com/recipe/lentil-veggie-soup-279494 (may not work)