by Stephanie Wharton
1 15.5 oz can Great Northern Beans, rinsed
1 15.5 oz can Navy Beans, rinsed
1 15.5 oz can pre-cooked lentils, rinsed
4 cups vegetable broth
1 medium onion, chopped
3 medium stalks celery, chopped
4 medium carrots, chopped
4 cloves garlic, chopped
2 bay leaves
1 tbsp avocado oil
1 tsp red pepper flakes (or less)
1 14 oz can of chopped tomatoes
Salt to taste
Saute all vegetables in oil over low heat until onions are clear.
Add beans, can of tomatoes, and bay leaves and cook until beans are tender.
Add the lentils to warm.
For quicker soup, saute in a pressure cooker, add ingredients (except for the lentils) and cook on high pressure for 15 minutes. Slow release and while soup is still hot, mix in can of pre-cooked lentils.