Italian Chick'n-Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pack Gardein chick’n fillets1 medium onion (chopped)1 medium zucchini (chopped)2 stalks celery (chopped)4 medium carrots (sliced)1 cup mushrooms (sliced)1 cup dried lentils (rinsed)½ cup dried chickpeas (rinsed)½ cup dried cannellinis (rinsed)½ cup frozen green beans½ cup frozen peas1 28-oz can diced tomatoes (undrained)6 cups vegetable broth2 tablespoons olive oil2 cloves garlic (chopped)2 teaspoons ground black pepper2 tablespoons Italian seasoning1 tablespoon Bragg’s liquid amino acids1 dash liquid smokeShredded smoked cheddar Sheese (not included in nutritional breakdown!)
Start by placing onion, zucchini, carrots, lentils, chickpeas, cannellinis, vegetable broth, Bragg’s, and pepper in the slow cooker. Set the slow cooker to low, and leave for about 5 hours. Feel free to burn through a quarter of a season of TNG while you wait. Check in on the soup about once an hour just to make sure everything’s cool.
After about 5 hours, you’re looking for your larger beans (the chickpeas and the cannellinis) to become tender. Once they are, add the mushrooms, tomatoes, Italian seasoning, garlic, green beans, and peas to the slow cooker. Still on low, leave it for about another 2 hours.
About 15 minutes before you’re ready to serve, it’s time to prep the chick’n. You won’t cook it in the slow cooker with everything else because it’ll get pulverized. First, slice the fillets into soup-sized chunks. In your parmaqqay cast-iron skillet, heat olive oil and liquid smoke over a low heat. Sautee the chick’n chunks until they’re nice and brown and crispy on all sides. The crispiness is important so that they hold up in the broth. When they’re done, remove from skillet, and pour any remaining oil and chick’n bits into the soup in the slow cooker to give it a little extra flavor.
To serve, ladle the soup into a bowl, add chick’n chunks to your liking, and top off with a little shredded smoked cheddar Sheese. Replicatorlicious.
Serving Size: Makes at least 8 generous servings, by my calculations
Number of Servings: 8
Recipe submitted by SparkPeople user VEGAN_GYPSY.
After about 5 hours, you’re looking for your larger beans (the chickpeas and the cannellinis) to become tender. Once they are, add the mushrooms, tomatoes, Italian seasoning, garlic, green beans, and peas to the slow cooker. Still on low, leave it for about another 2 hours.
About 15 minutes before you’re ready to serve, it’s time to prep the chick’n. You won’t cook it in the slow cooker with everything else because it’ll get pulverized. First, slice the fillets into soup-sized chunks. In your parmaqqay cast-iron skillet, heat olive oil and liquid smoke over a low heat. Sautee the chick’n chunks until they’re nice and brown and crispy on all sides. The crispiness is important so that they hold up in the broth. When they’re done, remove from skillet, and pour any remaining oil and chick’n bits into the soup in the slow cooker to give it a little extra flavor.
To serve, ladle the soup into a bowl, add chick’n chunks to your liking, and top off with a little shredded smoked cheddar Sheese. Replicatorlicious.
Serving Size: Makes at least 8 generous servings, by my calculations
Number of Servings: 8
Recipe submitted by SparkPeople user VEGAN_GYPSY.
Nutritional Info Amount Per Serving
- Calories: 408.3
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 2,985.9 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 14.0 g
- Protein: 20.7 g
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