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–+ servings

Quick Soothing Vegetable Soup

Tarra Jackson
This veggie soup is quick and easy to make. It's great to warm you up during the cold season or soothe you when you feel under the weather.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 8

Equipment

  • 1 Large Pot
  • 1 Big Spoon
  • 1 Ladel Spoon for dipping the soup (optional)

Ingredients
  

  • 1 medium onion diced
  • 3 stalks celery diced
  • 2 tsp minced garlic
  • 1 can diced tomatoes 15 oz
  • 1 can diced tomatoes with jalapenos (mild or hot) 10 oz
  • 6 cups Vegetable Broth
  • 2 tbsp season salt (of your choice) (I use a Vegetable Garden Blend)
  • 1 tbsp agave (or 2 tbsps of honey if not vegan)
  • .5 cup green lentils rinsed and drained
  • 2 cup frozen mixed vegetables (corn, green beans, carrots, and lima bean mix)
  • 1 can garbanzo beans (chickpeas)
  • 1 can diced potatoes (or 1 large potato peeled and diced)
  • salt
  • pepper
  • red pepper flakes (optional)
  • 2 tbsp olive oil or plant-based butter

Instructions
 

  • In a large pot on medium heat, add the olive oil or plant-based butter and heat until melted.
    2 tbsp olive oil or plant-based butter
  • Add the onions and celery and cook for 4 to 5 minutes, stirring frequently. Cook until onions are translucent. (Make sure the pan is not too hot. You don't want to fry the onions but cook them until tender.
    1 medium onion, 3 stalks celery
  • Add the seasoning and garlic and stir to mix with the onions and celery.
    2 tbsp season salt (of your choice), 2 tsp minced garlic
  • Add the vegetable broth, diced tomatoes, and agave. Stir the mixture and cook until it comes to a light simmer.
    1 can diced tomatoes, 1 can diced tomatoes with jalapenos (mild or hot), 6 cups Vegetable Broth, 1 tbsp agave
  • Add the lentils and frozen mixed vegetables and stir to mix. (If you are using raw diced potato, include it in the mix now.) Cook on medium heat until it comes to a boil.
    .5 cup green lentils, 2 cup frozen mixed vegetables
  • Add canned garbanzo beans (chickpeas) and canned potatoes. Stir to mix. Cook until it comes to a boil.
    1 can garbanzo beans (chickpeas), 1 can diced potatoes
  • Stir the soup and reduce the heat to medium-low.
  • Add salt and pepper to taste.
    salt, pepper
  • For a kick of heat, add red pepper flakes.
    red pepper flakes
  • Cook for 15 - 20 minutes or until the lentils and green veggies are tender. Stir frequently.
  • Turn off the heat and let the soup sit for 5 to 10 minutes to cool a bit.
  • Scoop the soup in your favorite bowl and enjoy it by itself or with vegan crackers.

Notes

You can use fresh vegetables and cut them up to your liking. The larger the cuts, the longer you may need to cook the soup to tender them.
If using tomatoes with hot jalapenos, I wouldn't recommend adding the pepper flakes unless you like your soup really hot.
Keyword Plant-Based, Vegan, Vegetarian
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