Bean, Lentil, & Vegetable Soup
A hearty warming soup that’s perfect for the cold winter season. This recipe can easily be modified into a vegetarian/vegan alternative by substituting the chicken stock with vegetable stock. This soup can accommodate any can of beans you have in the cupboard and is a great source of protein, fibre, iron, and vitamins A and C.
Ingredients:
| Olive oil | 2 tsp | 10 mL |
| Onion, chopped | ½ medium | ½ medium |
| Garlic, minced | 1 clove | 1 clove |
| Carrot, chopped | 1 | 1 |
| Celery, chopped | 1 stalk | 1 stalk |
| Tomato, chopped | 1 | 1 |
| Chicken stock | 1 ¾ cups | 425 mL |
| Water | ½ cup | 125 mL |
| Red lentils | ¼ cup | 60 mL |
| Cannellini beans, drained & rinsed | 1 can | 540 mL |
| Salt | ⅛ tsp | ½ mL |
| Pepper | ¼ tsp | 1 mL |
| Chili powder | ½ tsp | 2 mL |
Directions:
- Heat oil in a large saucepan over medium heat.
- Add onions, garlic, carrots, and celery and stir occasionally for 7 minutes or until softened.
- Add the tomatoes, chicken stock, water, and lentils. Bring to a boil.
- Reduce heat to medium-low and simmer for about 20 minutes until lentils are softened.
- Add cannellini beans and cook for 10 minutes until heated through.
- Season with salt, pepper, and chili powder to taste.
Makes 4 servings (383 g /serving). 1 serving = 1/4 of the recipe
