Lentil Vegetable Soup
Lentil Vegetable Soup – “Give Them Something Better” cookbook
- 1 T Oil
- 1 1/2 C Shredded Cabbage
- 1 C Carrots, Sliced
- 1/2 C Celery, Diced
- 1/2 Medium Onion, Diced
- 2 Cloves Garlic, Minced
- 4 Cups Water
- 1 1/2 C Dry Brown Lentils
- 1 C Cut Green Beans
- 1 C Frozen Peas
- 4 Medium Potatoes, Diced
- 1/4 C Beef Seasoning
- 1/2 t Dried Basil
- 1/2 t Dried Parsley
- 15oz Can Diced Tomatoes
- 1 C V-8/Tomato Juice
- Heat oil in a large pot over medium heat. Add cabbage, carrots, celery, onion, and garlic; cook until softened, stirring occasionally, about 5 minutes.
- Add water, lentils, green beans, peas, potatoes, beef seasoning, salt (optional), basil, and parsley to pot.
- Bring to a boil over high heat. Reduce to a simmer and cook until lentils are softened, about 45 minutes.
- Add tomatoes and tomato juice; simmer 15 minutes.
Per 1 Cup Serving: Cals: 124 – Fat: 1g – Sat. Fat: 0g – Chol: 0mg – Sodium: 602mg – Carbs: 21g – Fiber: 7g – Sugar: 3g – Protein: 7g