Italian Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Olive Oil, 1 tbspLentils, 1 cupOnions, raw, 1 cup, chopped Carrots, raw, 3 medium Zucchini, 2 cup, sliced Spinach, fresh, 3 cup *Green Beans French style, 1.5 cup Bush's Blackeye Peas, 1.5 cup Ramen Noodles, chicken flavor, .5 container, individual Tomato Paste, 0.5 cup *VEGETA, 5 tsp (Vegeta is a seasoning mix or you can use Vegetarian stock cubes/powder) Oregano, ground, 1 tbsp Basil, 1 tbsp (remove)Garlic, 2 cloves
In one pot, add 1 cup of lentils and 2 cups of water. I added a teaspoon of Vegeta, but it's not necesary). Cover and bring to boil at which point, turn fire down and let simmer until all water is absorbed.
While that's cooking and before I start chopping my vegetables, I take about 4 cups of water (more if you like your soup runnier and you can always add more later) and mix in the tomato paste. You can also use canned tomato if you prefer. I happen to only have tomato paste. I also added the dried herbs, chopped garlic, hot sauce, 2 tsp of Vegeta and let it sit while everything else is cooking.
In a bigger pot (where the soup will end up being), warm up some olive oil. Add the chopped onions and chopped carrots, sprinkle 1 tsp (based on flavor) some the Vegeta and any other spice you want, and cook for about 10 min (don't brown them - you want to sweat out the onion and soften the carrots). If you want more crunch in your soup, then add the carrots later on.
When they reach the texture you like, add the chopped zucchini and cook for another 3-5 min. I like the zucchini to have more texture, so I don't cook it very long.
In the mean time, the lentils should be done. Add the can of beans to the lentils. I blended some of this mixture to make my soup thicker, but you don't have to. Add this mixture to your other pot where you have the chopped veggies. Pour in the 4 cups of mixture and add in the noodles. Cover and bring to boil until the noodles are ready. It shouldn't take very long. If you want it runnier, add more water and spices.
Makes about 6-8 servings of about 1.5-2 cups.
Number of Servings: 7
Recipe submitted by SparkPeople user ADINACALNAN.
While that's cooking and before I start chopping my vegetables, I take about 4 cups of water (more if you like your soup runnier and you can always add more later) and mix in the tomato paste. You can also use canned tomato if you prefer. I happen to only have tomato paste. I also added the dried herbs, chopped garlic, hot sauce, 2 tsp of Vegeta and let it sit while everything else is cooking.
In a bigger pot (where the soup will end up being), warm up some olive oil. Add the chopped onions and chopped carrots, sprinkle 1 tsp (based on flavor) some the Vegeta and any other spice you want, and cook for about 10 min (don't brown them - you want to sweat out the onion and soften the carrots). If you want more crunch in your soup, then add the carrots later on.
When they reach the texture you like, add the chopped zucchini and cook for another 3-5 min. I like the zucchini to have more texture, so I don't cook it very long.
In the mean time, the lentils should be done. Add the can of beans to the lentils. I blended some of this mixture to make my soup thicker, but you don't have to. Add this mixture to your other pot where you have the chopped veggies. Pour in the 4 cups of mixture and add in the noodles. Cover and bring to boil until the noodles are ready. It shouldn't take very long. If you want it runnier, add more water and spices.
Makes about 6-8 servings of about 1.5-2 cups.
Number of Servings: 7
Recipe submitted by SparkPeople user ADINACALNAN.
Nutritional Info Amount Per Serving
- Calories: 167.0
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,132.9 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 6.8 g
- Protein: 7.7 g
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