INGREDIENTS
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4 large carrots, chopped
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4 stalks celery, chopped
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1 onion, diced
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2 large sweet potatoes, peeled and cubed
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1.5 cups chopped green beans
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2 cups green lentils
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1 tsp minced fresh rosemary
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1 bay leaf
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1 tsp dried oregano
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4 cloves garlic, minced
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1 15-oz can diced tomatoes
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64 oz vegetable broth
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2 tsp salt (or to taste)
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1/2 tsp pepper