Lentil Vegetable Soup

Submitted by Kathy Hansen

1 lb. lentils, rinsed
1/2 lb. hamburger, browned (I substituted 1 cup TVP soy)
1/2 cup diced onion (substituted dehydrated)
1 cup diced celery (substituted dehydrated)
1 cup diced carrots (substituted dehydrated)
1 1/2 tbsp parsley
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp sugar (I used Stevia)
1 quart tomatoes with juice
1 tbsp vinegar

Combine all but last 2 ingredients. (When adding TVP, save to the end.) Cover with water. Bring to boil and simmer 1 1/2 hours. Add tomatoes and vinegar (and TVP). Simmer another 1/2 hour. (May add leftover spaghetti or macaroni. I added fresh zucchini, blended with tomatoes.)

May also add 1 cup barley at the beginning. Or whole wheat, boil 2 cups water and pour into a quart jar with 1 cup whole wheat. Seal with rubber canning lid for 2 hours, then stir into soup for nutty whole-grain addition.