Description
Packed with vibrant vegetables and loaded with lentils and beans, this high-protein vegetable soup is a nutritious delight. Every spoonful offers rich flavors and satisfying textures, making it perfect for any meal!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 6 cups vegetable broth
- 1 cup dried lentils, rinsed and drained
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups kale, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 2 tablespoons fresh lemon juice
- 1⁄4 cup fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until the onion becomes translucent.
2. Stir in the diced carrots, celery, and red bell pepper. Continue to sauté for another 5 minutes until the vegetables begin to soften.
3. Pour in the vegetable broth and add the rinsed lentils. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes.
4. Add the chickpeas and black beans, along with the dried thyme, dried basil, salt, and pepper. Stir well and let the soup simmer for another 10 minutes.
5. Stir in the kale, green beans, and frozen peas. Allow the soup to cook for an additional 5-7 minutes, until all vegetables are tender and the lentils are fully cooked.
6. Remove the pot from heat and add the lemon juice and chopped parsley. Stir to combine all flavors.
7. Taste the soup and adjust seasoning with additional salt or pepper, if desired.
8. Serve hot, garnished with additional fresh parsley if desired.
Notes
This soup can be stored in an airtight container in the fridge for up to 5 days, making it great for meal prep.
Feel free to substitute other vegetables you have on hand, such as zucchini or spinach.
For an extra protein boost, consider adding tofu or diced tempeh.
The lemon juice added at the end enhances the flavors and provides a refreshing touch.
This soup is naturally vegan and gluten-free, appealing to a wide range of dietary preferences.
Nutrition
- Serving Size: 1.5 cups
- Calories: 300