Power Lentil Black Bean and Vegetable Soup
- Number of Servings: 12
Ingredients
*Potato, raw, 5 medium (2-1/4" to 3-1/4" dia.): chopped (with or without skin)Carrots, raw, 2 medium:choppedOnions, raw, 1 large:choppedLeeks, .5 leek : choppedSpinach, fresh, 4 cup Kale, 2 cup, chopped: ripped Stewed Tomatoes, Canned, No salt, 3.5 Cup Diced Tomatoes, No Salt Added, 1.75 cup Lentils, 2 cup: soak overnight before cookingBeans, black, 1.75 cup: canned or dry (if dry: soak night before)Beef Broth, 4 cupsWater, 2-4 cups (depending on desired consistency)Bay Leaf, 3 whole leavesParsley, dried, 3 tbsp French Tarragon, dried: 2-3 tbsp*Extra Light Olive Oil, 2 tbsp Balsalmic Vinegar: 2-3 tbspNOTE: season with salt and pepper to taste. Also, feel free to subsitute your own veggies, spices, or dried beans instead of canned.
Warm olive oil in large stock pot or soup pot. Add potatoes, carrots, onion, and leek. Saute until semi-soft. Add whole spinach and the ripped kale (just rip the kale into smaller pieces). Cover pot and let the greens steam down. Add tomatoes. If you are soaking your lentils overnight, drain the water and add lentils to pot. Do the same with the black beans. If using canned beans, drain and rinse before adding to pot. Add broth, water and bay leaf. Bring to a boil, lower heat and simmer for 1-1.5 hour or until vegetables are soft. Stir in parsley, tarragon and the balsalmic vinegar. Let simmer for an additional 5 minutes. Cover and let sit for 5 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user KKITTSY.
Number of Servings: 12
Recipe submitted by SparkPeople user KKITTSY.
Nutritional Info Amount Per Serving
- Calories: 268.5
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 267.8 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 14.2 g
- Protein: 11.7 g
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