Winter Vegetable Soup

• 1 tablespoon olive oil
• 12 lb leek, white part only, cleaned and chopped
• 1 medium onion, chopped
• 12 lb carrot, cut in bite size rounds
• 2 small red potatoes, cut in bite size pieces
• 2 small turnips, cut in bite size pieces
• 1 parsnip, cut in bite size pieces
• 2 celery ribs, sliced 1/4-inch thick
• 2 tablespoons dried lentils
• 2 tablespoons dried split peas
• 2 tablespoons dried small white beans
• 1 teaspoon dried thyme
• 12 teaspoon black pepper
• 2 bay leaves
• 2 quarts low sodium vegetable broth
• 1 (14 ounce) can diced tomatoes
• 4 ounces spinach leaves

1. Heat oil in bottom of large stock pot.
2. Saute onions, leeks, and celery until soft & translucent.
3. Add remaining ingredients except for spinach and tomatoes.
4. Bring to a boil, reduce to simmer.
5. Simmer covered for 45 minutes.
6. Add the tomatoes and cook an additional 15 minutes or until white beans are done.
7. Stir in spinach and serve.

olive oil, only, onion, carrot, red potatoes, celery, dried lentils, peas, white beans, thyme, black pepper, bay leaves, vegetable broth, tomatoes, spinach leaves

Taken from www.food.com/recipe/winter-vegetable-soup-246265 (may not work)