Description
A hearty and nourishing high-protein vegetable soup packed with lentils, chickpeas, black beans, and a colorful array of fresh vegetables. This wholesome soup combines vibrant flavors and nutritious ingredients for a comforting and healthy meal perfect for any season.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 2 cups kale, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
Legumes and Beans
- 1 cup dried lentils, rinsed and drained
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
Liquids and Oils
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 2 tablespoons fresh lemon juice
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until the onion becomes translucent.
- Add vegetables: Stir in the diced carrots, celery, and red bell pepper. Continue to sauté for another 5 minutes until the vegetables begin to soften.
- Simmer lentils: Pour in the vegetable broth and add the rinsed lentils. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes.
- Add beans and seasonings: Add the chickpeas and black beans, along with the dried thyme, dried basil, salt, and pepper. Stir well and let the soup simmer for another 10 minutes.
- Add remaining vegetables: Stir in the kale, green beans, and frozen peas. Allow the soup to cook for an additional 5-7 minutes, until all vegetables are tender and the lentils are fully cooked.
- Finish with fresh flavors: Remove the pot from heat and add the lemon juice and chopped parsley. Stir to combine all flavors.
- Adjust seasoning: Taste the soup and adjust seasoning with additional salt or pepper, if desired.
- Serve: Serve hot, garnished with additional fresh parsley if desired.
Notes
- This soup stores well in the refrigerator for up to 4 days and tastes even better the next day.
- For added protein, try adding cooked shredded chicken or turkey if not vegetarian.
- You can substitute dried spices with fresh herbs, adjusting quantities accordingly.
- Freeze leftovers in portions for up to 3 months; thaw before reheating.
- Adjust the thickness by adding more vegetable broth or water as needed.
