Description
The ULTIMATE vegetable soup for when you’re craving something comforting and nourishing with flexible ingredients and simple methods. Just 1 pot required!
Ingredients
- 1 large leek, halved lengthwise, cut into 1/4-inch slices (or sub 1 small onion, finely diced)
- 2 Tbsp olive or avocado oil (or sub water for oil-free)
- 3 small carrots, finely diced
- 4 stalks celery, finely diced
- 3 large cloves garlic, minced or pressed
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried Italian herbs (or dried basil, oregano, and/or rosemary)
- 2 medium potatoes, cut into 1/2-inch pieces
- 1 (14.5 oz) can diced tomatoes (not fire roasted)
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can lentils, drained and rinsed (or sub more beans)
- 8 cups vegetable broth
- 1 bunch kale, chopped into bite-size pieces (optional)
- Optional for serving: parsley, vegan parmesan cheese, croutons
Instructions
1. Remove the root end and dark green part of the leek and discard (or reserve greens for broth). Clean the leek thoroughly, then slice into 1/4-inch slices.
2. In a large pot or Dutch oven, heat the oil over medium-low heat. Add the leek and cook until softened and translucent — about 2 minutes.
3. Add the carrots, celery, garlic, salt, and pepper. Cook until softened and fragrant, stirring occasionally — about 4-5 minutes.
4. Add the Italian herbs and stir to combine.
5. Add the potatoes, tomatoes, beans, lentils, and vegetable broth. Stir well and bring to a boil.
6. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender.
7. Stir in the kale or greens, then cover and simmer until the greens are tender — about 5 minutes.
8. Serve warm garnished with parsley, vegan parmesan cheese, and croutons if desired.
Notes
Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 1 month.
The flavor deepens with time, making it even better the next day.
Feel free to substitute beans or greens based on what you have on hand.
Nutrition
- Serving Size: 2 cups
- Calories: 258
- Sugar: 8.1g
- Sodium: 1087mg
- Fat: 5.8g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.2g
- Trans Fat: 0g
- Carbohydrates: 41.8g
- Fiber: 11.2g
- Protein: 10.6g
- Cholesterol: 0mg