Description
A nutritious and hearty soup packed with protein from various vegetables and legumes.
Ingredients
Scale
- 1 cup lentils
- 2 cups chopped carrots
- 1 cup chopped celery
- 1 cup diced tomatoes
- 1 cup chopped spinach
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic. Sauté until onion is translucent.
- Add chopped carrots and celery. Cook for 5 minutes.
- Stir in lentils, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add chopped spinach and season with salt and pepper.
- Cook for an additional 5 minutes.
- Serve hot.
Notes
- Feel free to add other vegetables as desired.
- Store leftovers in the refrigerator for up to 3 days.
- This soup freezes well for later use.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: High-Protein Vegetable Soup, Vegan Soup, Healthy Soup