I'm not usually much of a soup person, but I LOVE this recipe. In fact, I have been eating this soup almost every day for lunch since mid-December. Obsessive? Yes. Yes, it is. And I'm enjoying every second of it.
Bean, Lentil, & Vegetable Soup
Combine the following in a large frying pan and saute until tender:
- 1/8 cup unrefined coconut oil or Earth's Balance Buttery Sticks
- 1 cup onions, chopped
- 1 cup carrots, peeled and chopped into rounds
- 1/2 cup celery, diced
In a large pot, combined sauteed vegetables with the following:
- 1/4 tsp. oregano
- 1/4 tsp. Italian seasoning
- 1/4 tsp. basil
- 1/4 tsp. thyme
- 1/4 tsp. rosemary
- 1 clove of garlic, diced or 1/2 tsp. minced garlic
- 1 bay leaf
- 7 cups water
- 7 tsp. vegetable bouillon
- 2-3 red potatoes, cubed
- 2 cups soaked kidney beans (or 1 can)
- 2 cups soaked navy beans (or 1 can)
- 2 cups soaked black beans (or 1 can)
- 1/3 cup dry lentils
- 1/3 cup barley
- 1/2 cup dried split peas
Cover and simmer for one hour or until dried beans and barley are tender.
Although I definitely recommend following this recipe at least once, it can be a bit much to get all of the spices if you don't have them already. This recipe is very forgiving. You can always use a tablespoon of cumin or chili powder in place of the other spices if you need time to build them up in your kitchen. It's a totally different flavor, but it's still delicious.
This is also a great meal if you're trying to lose weight - it's low in calories, but you're packing a lot of nutrients into one serving. In addition to being filling and high in fiber, it's loaded with phytonutrients, vitamins, minerals, and protein.