Description
A hearty and comforting soup loaded with colorful vegetables and protein-rich legumes, perfect for any meal.
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
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion turns translucent.
- Stir in the diced carrots, celery, and red bell pepper. Continue sautéing for another 5 minutes, allowing the vegetables to soften.
- Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then reduce the heat to a simmer and cover the pot. Cook for about 15 minutes.
- Add the chickpeas, black beans, dried thyme, basil, salt, and pepper. Stir well and let the soup simmer for another 10 minutes.
- Stir in the kale, green beans, and frozen peas. Allow to cook for an additional 5-7 minutes until all vegetables are tender and lentils are fully cooked.
- Add the fresh lemon juice and chopped parsley. Stir to combine, taste, and adjust the seasoning as necessary.
- Enjoy your soup hot, garnished with extra parsley.
Notes
Consider adding quinoa for extra protein or making it spicy with red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg