Vegetable Lentil Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Vegetable Lentil Soup calories by ingredient
Introduction
Fast, easy, great soup recipe that uses no meat. Great with garlic bread for dipping. Directions included for pressure cooker, crock pot, or regular soup pot! Fast, easy, great soup recipe that uses no meat. Great with garlic bread for dipping. Directions included for pressure cooker, crock pot, or regular soup pot!Number of Servings: 10
Ingredients
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1/4 cup texturized soy protein
1/2 cup dried lentils
1/2 cup diced onion
1 cup chopped zucchini
1 large diced potato
1 cup chopped carrots
1/2 cups cut green beans
1/2 chopped, fresh tomatoes
1 tsp salt
1/4 tsp black pepper
2 dried basil leaves
1 - 2 cloves of garlic
2 beef bouillon cubes
1/4 cup tomato sauce or extract
6 cups water
Directions
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.
Member Ratings For This Recipe
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IMDENISE
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