If you solely slurp soup when you’re sick, you’re doing yourself a disservice. This veggie-filled soup is packed with smell-good spices and chunky vegetables that will please your palate no matter what season it is. This one-pot recipe tastes better than canned soup and is just as easy to prepare. Serve it in small bowls as an appetizer, or ladle larger portions for a main entrée—bottom line, you don’t have to wait until your next cold to enjoy a hearty bowl of hot veggie soup!
14.5-oz. can crushed tomatoes, undrained
1 white onion, chopped
4 cups organic vegetable broth
2 cups Simple Truth organic green lentils
2 cups baby spinach, rinsed and thinly sliced
2 organic carrots, peeled and diced
2 stalks celery, sliced
2 tbsp. olive oil
2 tbsp. white vinegar
1 bay leaf
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. ground cumin
2 tsp. garlic, minced
4 cups water
Coarse salt and freshly ground pepper, to taste
1. In large soup pot, warm oil over medium heat. Add onion, carrots and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, cumin and basil; cook for 2 minutes.
2. Stir in lentils, and add water, broth and tomatoes. Bring to boil. Reduce heat to low and simmer for at least 1 hour. When ready to serve, stir in spinach, and cook until wilted.
3. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition information per serving: 367 calories; 20 grams protein; 8 grams total fat; 25 grams fiber; 1 gram saturated fat; 55 grams carbohydrates; 0 mgs cholesterol; 189 mgs sodium