Description
A heartwarming, high-protein vegetable soup that combines earthy lentils, hearty beans, and vibrant vegetables, perfect for chilly days.
Ingredients
Scale
- 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
- In a large pot over medium heat, warm the olive oil. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion is translucent and fragrant.
- Stir in the diced carrots, celery, and red bell pepper. Continue to sauté for an additional 5 minutes.
- Pour in the vegetable broth and add the rinsed lentils. Bring to a gentle boil, reduce the heat and cover, letting it simmer for around 15 minutes.
- Add the chickpeas and black beans, along with dried thyme, dried basil, salt, and pepper. Stir and let it simmer for another 10 minutes.
- Incorporate the kale, green beans, and frozen peas into the pot. Cook for an additional 5-7 minutes until all the veggies are tender.
- Remove from heat, stir in the lemon juice and chopped parsley.
- Taste and adjust seasoning as desired. Serve warm and garnish with additional parsley if desired.
Notes
For deeper flavors, refrigerate overnight before reheating. Feel free to customize with seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg