Hearty High-Protein Veggie Soup Recipe

About this recipe

A satisfying and protein-packed vegetarian soup loaded with fresh vegetables, lentils, and mushrooms, perfect for a wholesome dinner.

Ingredients

• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 400 g Pastazara Peeled Tomatoes In Tomato Juice
• 400G Freshos Corn Kernels
• 500 g Carrot
• 500 g X 2 Organically Grown Potato Combo
• 500 g 24 Mantra Organic Malka Masoor
• 125 g White Shimeji Mushroom (Anabe)
• 80 g Knorr Vegetables Stock Cubes
• 250 g Zucchini Green
• 80 g Keya Foods Grinder Rock Salt Black Pepper
• 100 g Dg1 Garlic Powder

Instructions

1. 1. Heat 3 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion, 4 chopped celery stalks, and 2 tablespoons of minced garlic. Sauté until the vegetables are tender, about 5 minutes.
2. 2. Pour in 2 cups of tomato sauce and 6 cups of water. Stir well to combine.
3. 3. Add 2 cups of chopped green beans, 2 cups of diced tomatoes, 2 cups of whole kernel corn, 6 sliced carrots, and 6 diced potatoes. Stir to mix the vegetables evenly.
4. 4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
5. 5. Add 1/4 cup of lentils, 4 ounces of sliced fresh mushrooms, and salt and pepper to taste. Stir well and continue to simmer for an additional 30 minutes, or until the lentils are tender.
6. 6. Taste and adjust seasoning if necessary. Serve hot and enjoy your hearty high-protein veggie soup.