Kitchen Sink Soup

• 1 cup dried split green peas
• 1 cup dried split yellow peas
• 1 cup brown lentils
• 8 cups water
• 3 -4 bay leaves
• 2 medium leeks
• 1 large carrot
• 3 stalks celery
• 2 cups chopped cabbage
• 4 cups crushed tomatoes
• 2 tablespoons vegetable oil
• salt

1. 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.
2. Meanwhile, trim, chop, and wash the leeks.
3. Peel and grate the carrot.
4. Saute them until soft in 1 tbsp of the oil, and add them to the soup.
5. Chop the celery and the cabbage.
6. Saute them together in the remaining vegetable oil until limp.
7. Add them to the soup with the tomatos and add salt to taste.
8. Simmer to blend.
9. Heat up and serve the next day.

green peas, yellow peas, brown lentils, water, bay leaves, leeks, carrot, stalks celery, cabbage, tomatoes, vegetable oil, salt

Taken from www.food.com/recipe/kitchen-sink-soup-73780 (may not work)