This healthy and tasty soup will warm you up from the inside out.
| Servings |
1 1/2 cups
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 184 | 0mg | 0.3g | 39g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
5.7 | Water saved (gallons) [animal consumption only] |
 |
9.4 | Manure (pounds) not deposited into the environment |
 |
8.1 | Grains / feed (pounds) not consumed by animals |
 |
23.0 | Methane (gallons) not created by animals |
 |
281.5 | CO2 (pounds) not released into the atmosphere |
 |
.80 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 30 minutes |
| Cook Time | 1 1/4 hours |
Ingredients
- 1 Tbsp olive oil
- 3 celery stalks (chopped)
- 1 C bell pepper (red) (chopped)
- 1 1/2 C carrots (chopped)
- 2 C yellow onions (chopped)
- 5 garlic cloves (minced)
- 3 bay leaves
- 8 C vegetable broth
- 28 oz tomatoes (whole) (canned)
- 16 oz lentils (brown)
- 2 Tbsp bacon bits (soy)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme (dried)
- 1 1/2 C red potatoes (chopped)
- 1 oz spinach leaves (baby) (chopped)
- 3 Tbsp vinegar (red wine)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Heat the oil in a large pot; saute the vegetables and bay leaves on medium heat for approximately 10 minutes or until the vegetables are tender.
- Add the broth, tomatoes, lentils, bacon bits, and herbs; cook over medium to high heat for 45 minutes, adding more water or broth as needed.
- Add the potatoes to the soup and cook until tender, approximately 10 to 15 minutes.
- Add the spinach and cook for another 2 minutes; remove from the heat.
- Add the vinegar; leave covered until ready to serve.
Recipe Notes
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
© Mainly Vegan LLC