Vegetable Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/4 cup texturized soy protein1/2 cup dried lentils1/2 cup diced onion1 cup chopped zucchini1 large diced potato1 cup chopped carrots1/2 cups cut green beans1/2 chopped, fresh tomatoes1 tsp salt1/4 tsp black pepper2 dried basil leaves1 - 2 cloves of garlic2 beef bouillon cubes1/4 cup tomato sauce or extract6 cups water
Chop all vegetables. Place in good sized pressure cooker, crock, or large soup pot. Add soy protein, lentils, bouillon cubes, and spices. Cover with sufficient water. Don't overfill if using a pressure cooker.
Cooking times: Pressure cooker - cook on high heat until steam starts, then cook on medium-low for 15 minutes. Allow pressure to reduce before opening. Soup pot - bring to a boil and cook on medium low for 1 hour or until vegetables are tender. Crock pot - put all ingredients in the night before or early in the morning and cook for 6 - 8 hours on low setting or until vegetables are tender.
Serving size: Makes 8 -10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user AM.GIRLINBRAZIL.
Cooking times: Pressure cooker - cook on high heat until steam starts, then cook on medium-low for 15 minutes. Allow pressure to reduce before opening. Soup pot - bring to a boil and cook on medium low for 1 hour or until vegetables are tender. Crock pot - put all ingredients in the night before or early in the morning and cook for 6 - 8 hours on low setting or until vegetables are tender.
Serving size: Makes 8 -10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user AM.GIRLINBRAZIL.
Nutritional Info Amount Per Serving
- Calories: 48.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 448.9 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.6 g
- Protein: 3.3 g
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