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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 33.8
  • Total Fat: 0.3 g
  • Cholesterol: 0.5 mg
  • Sodium: 155.9 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.9 g

View full nutritional breakdown of Summer garden vegetable/lentil soup calories by ingredient
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Summer garden vegetable/lentil soup

Submitted by: EDWINN

Introduction

Hardy vegetable soup Hardy vegetable soup
Number of Servings: 20

Ingredients

    Summer squash, zucchini, eggplant, cauliflower, lentils

Tips

This is a very versatile recipe, it can be modified to your liking.


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Directions

1 TB of oil, add all vegetables, cook until they begin to soften. Add tomato's in last, when vegetables are almost done, approximately 10 mins. While cooking vegetables, boil 2 cups broth, add 1 cup of dried lentils/bean mixture (or your choice). Once it boils, reduce heat to low, and simmer. Add vegetable mixture, can of tomato paste to soup base. Season to taste with pepper, thyme and bay leaf. Simmer for at least 90 minutes. This would also make a great slow cooker recipe.

Serving Size: 1 cup

Number of Servings: 20

Recipe submitted by SparkPeople user EDWINN.






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