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

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Yellow/White Onion 1kg
• 1 stick Organic Celery Stick
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 600G Picard Organic Green Beans
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 700G Navarrico Lentejas - Brown Lentils, 700G
• - Cooks & Co Sliced Mushrooms
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• - Tata Salt
• - Schwartz Garlic Powder 480g
• 400G Whole Chickpeas In Water

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.