Summer garden vegetable/lentil soup

Name: Summer garden vegetable/lentil soup Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 20
Ingredients: Summer squash zucchini eggplant cauliflower lentils

Minutes to Prepare: 15
Minutes to Cook: 90

Number of Servings: 20

Ingredients

Summer squash, zucchini, eggplant, cauliflower, lentils

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.

Servings Per Recipe: 20

Nutritional Info 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

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