We like it, packed with protein and warms the heart!
Serves: 8 || Prep Time: 20 minutes || Cook Time: 30 minutes on stove top
1 medium carrot, sliced
1 celery stalk, sliced
1/4 cup shallots, sliced (2 small)
2 cloves garlic, slices
3 cups vegetable stock (homemade or low sodium)
4 cups water
1 (28-ounce) can Italian plum tomato (low sodium)
1/3 cup green split peas, rinsed, sorted
1/3 cup yellow split peas, rinsed, sorted
1/3 cup lentils dried, rinsed, sorted
2 cups cabbage, shredded
1 medium apple (no need to peel if organic), cored and chopped
1 (14-ounce) can pinto or adzuki beans (low sodium), include brine
2 tablespoons nutritional yeast
2 tablespoons tomato paste
1/2 lemon (juice)
1 teaspoon dried basil (1/4 cup fresh)
1 teaspoon mild chili powder
1/2 teaspoon dried savory
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon salt
1 medium carrot, sliced
1 celery stalk, sliced
1/4 cup shallots, sliced (2 small)
2 cloves garlic, slices
3 cups vegetable stock (homemade or low sodium)
4 cups water
1 (28-ounce) can Italian plum tomato (low sodium)
1/3 cup green split peas, rinsed, sorted
1/3 cup yellow split peas, rinsed, sorted
1/3 cup lentils dried, rinsed, sorted
2 cups cabbage, shredded
1 medium apple (no need to peel if organic), cored and chopped
1 (14-ounce) can pinto or adzuki beans (low sodium), include brine
2 tablespoons nutritional yeast
2 tablespoons tomato paste
1/2 lemon (juice)
1 teaspoon dried basil (1/4 cup fresh)
1 teaspoon mild chili powder
1/2 teaspoon dried savory
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon salt
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In a large soup pot, sauté carrots, celery, shallots and garlic until the shallots are translucent. Add all other ingredients into the soup pot. Heat to a boil, simmer for about 25 minutes or until vegetables are cooked to your liking. Serve over leafy greens.
Nutrition Facts
Calories 204 Calories from Fat 4, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 183mg, Total Carbohydrate 36g, Fiber 14g, Sugars 8g, Protein 13g
