Hearty Vegetable Bean Medley Soup

Ingredients:

    • 1/2 cup lentils
    • 1/2 cup small red kidney beans
    • 1/2 cup navy beans
    • 1/2 cup pinto beans
    • 1/2 cup split yellow & green peas
    • 5 cups vegetable stock (made with 1.25 cubes of GoBio vegetable and 5 cups water)
    • 2 cups crushed tomatoes, no salt
    • 1/2 tsp dried ground thyme
    • 1 tsp dried parsley
    • 1/4 tsp cayenne pepper
    • 1/4 tsp ground cumin
    • 1 small onion, chopped
    • 1/2 cup red bell pepper, chopped
    • 1/2 cup carrot, chopped
    • 1/2 cup celery, chopped

Directions:

1. Place all ingredients in a large soup pot or dutch oven, reserving carrot, celery and tomato and bring to a boil
2. Reduce heat to low and simmer 50-60 minutes, stirring occasionally
3. Add in carrots, celery and tomato and cook for an additional 30 minutes or until beans are tender
4. Remove from heat and serve!

Makes 6 servings

Nutrition Breakdown per serving:

Calories: 305, Protein: 20g, Carbohydrates: 55g, Fat: 2g  

Posted in: Gluten Free, Main Dishes, Soup, Vegan, Vegetarian

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