This cooler weather in Southern California has been such a refreshing change and its resulted in constant cravings for soup. I am not complaining. I really love soup and the endless ways you can make it. My boyfriend Jaime is a master in the kitchen and he has been whipping up so many delicious dishes this winter like this chili! I am really excited to share this veggie soup recipe with you because it represents the style of soup I love the most: broth based and loaded with veggies! Additionally, it is super high in plantbased protien from the beans and lentils. Wel rounded and hearty in deed. This recipe is a large batch and perfect for eating throughout the week for freezing some. It really is delicious, Thanks, Jaime (kisses)!
What you need:
Olive Oil for sauteeing
1 medium onion, chopped
2 cloves garlic, minced
1 15 oz can kidney beans, drained
1 15 oz can garbanzo beans, drained
10 cups vegetable stock
1 1/2 teaspoons thyme, dried
1 1/2 teaspoons oregano, dried
2 1/4 teaspoons salt
1 1/2 teaspoons pepper
2 tomatoes, chopped
1 1/2 cups cut green beans, fresh or frozen
1 medium zucchini, sliced and quartered
3/4 cups lentils – I used Bob’s Red Mill
1 cup corn, fresh or frozen
1 cup mushrooms, slice
2 medium carrots, peeled and sliced
2 medium potatoes, peeled, quartered, and sliced
1 teaspoon Sriracha
Fresh parsley for garnish
Heat a large pot over medium-high heat with enough oil to coat the bottom of the pot. Once hot, add the onions and garlic and cook until fragrant and traslucent.
Add herbs and saute for a couple minutes.
Add stock, vegetables, salt and pepper, and sriracha. Bring to a boil and then add lentils.
Reduce heat, cover and simmer for about 30 minutes or until lentils and potatoes are thoroughly cooked
Adjust for seasoning and serve hot with fresh parsley
Recipe by Jaime Craten @pastry_guy_jaime