Lentil Vegetable Soup

The secret to making this soup so inexpensive is using frozen veggies and dried lentils. Of course, if time and finances allow, fresh is always better for the veggies. Frozen is second best though since freezing retains most of the nutrients of fresh veggies and is a heck of a lot cheaper. Stay away from those nasty canned veggies though. Canning fruits and vegetables destroys most of the nutrients and it really isn't any cheaper. This is a simple recipe, so feel free to add to it and tweak it. Sometimes, though, simple tastes best. Another great thing about this recipe is that it makes about 8 servings and costs only about $1.25 per serving. And that's including a hearty piece of fresh bread!

Ingredients:
8-10 cups vegetable broth $1-$4 (Depending on if you're using concentrate or cartoned broth.)
1 pound frozen veggies $2 (I used an organic mix from Trader Joe's consisting of peas, corn, green beans, and carrots.)
1 cup dry lentils $1
1/2 of a yellow onion, diced $0.50
4 cloves garlic, minced $0.50
2 tablespoons olive oil $0.25
4 tablespoons nutritional yeast $0.50
Lots of Spike seasoning (Get the salt free version. You get more seasonings for your money since it isn't diluted by salt. Add in the salt on your own.)
Salt to taste
Black pepper to taste
Crushed rosemary to taste

Heat the olive oil on the bottom of a big soup pot and gently sautee the onion and garlic for a few minutes. Add everything else, stir, and bring to a boil. Reduce heat and let simmer for 30 minutes. Serve with a loaf of fresh bakery bread for about $3. The rosemary loaf from Trader Joe's or Essential Bakery is perfect with this. Tear off a piece and start dipping!