Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 2 minced garlic cloves, sautéing until the onion becomes translucent, about 3-4 minutes.
- Stir in 2 diced carrots, 2 chopped celery stalks, and 1 diced red bell pepper. Sauté for about 5 minutes until they soften slightly.
- Pour in 6 cups of vegetable broth and add 1 cup of rinsed lentils. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover and cook for approximately 15 minutes.
- Add 1 can of drained chickpeas, 1 can of black beans, 1 teaspoon of dried thyme, 1 teaspoon of dried basil, along with salt and pepper to taste. Simmer uncovered for another 10 minutes.
- Mix in 2 cups of chopped kale, 1 cup of trimmed green beans, and 1 cup of frozen peas. Cook for an additional 5-7 minutes until the greens are wilted.
- Remove from heat, stir in the juice of 1 lemon and ¼ cup of chopped fresh parsley. Taste and adjust seasonings.
- Ladle the soup into bowls and garnish with extra parsley. Serve hot.
Nutrition
Notes
This soup is freezable for up to 3 months. Let cool completely before storing.