Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté for 3-4 minutes until onion is translucent.
- Incorporate diced carrots, celery, and red bell pepper. Sauté for another 5 minutes until vegetables soften.
- Pour in vegetable broth and dried lentils. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add drained chickpeas, black beans, thyme, basil, salt, and pepper. Simmer for another 10 minutes.
- Stir in chopped kale, green beans, and frozen peas. Cook for an additional 5-7 minutes until vegetables are tender.
- Remove from heat and stir in fresh lemon juice and chopped parsley.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Ladle soup into bowls and garnish with additional parsley. Serve hot.
Nutrition
Notes
This High-Protein Vegetable Soup is customizable. Feel free to swap veggies or add spices as per your taste.