1 c. lentils
1 med. chopped onion
2 stalks chopped celery
1/2 chopped carrot
1 bay leaf
1/4 tsp. oregano
3 tbsp. tomato paste
6 c. liquid (4 chicken broth or beef and 2 water)
1 1/2 tsp. wine vinegar
1/2 bunch spinach or chard, chopped

Put all but spinach or chard and vinegar, in soup pot; simmer 2 hours. Puree half; put back in pot. Add spinach or chard. Cook 30 more minutes. Add vinegar. Cook a bit longer. Freezes well.