Vegetable, Lentil, & Rice Soup

By Support and Feed

An easy soup recipe you can add your favorite vegetables to, or use to clean out your fridge and make a tasty, hearty soup with what you have! You can add almost any vegetable to this soup, fresh or frozen.

YIELDS: 8 servings

COOK TIME: 40 min

PREP TIME: 15 min

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INGREDIENTS

  • 2 tbsp of oil
  • 1 large onion, diced
  • 3 stalks of celery, diced
  • 3 carrots, diced
  • 2 tsp of Italian seasoning or herb seasoning blend
  • ½ tsp of black pepper
  • Pinch of salt
  • 1 clove of garlic, minced
  • 1 14oz can of diced tomatoes or 1 cup fresh tomatoes
  • 8 cups of vegetable broth or 8 cups of water with 3 vegetable bouillon cubes dissolved
  • 2 cups of lentil and rice mix
  • 1 cup of diced vegetables of your choice- squash, leafy greens, green beans, cabbage, okra, etc.


RECIPE

  1. Dice the onion, celery, and carrots. Warm the oil in a large stockpot, then add the diced vegetables.
  2. Sauté the vegetables with the seasoning blend, black pepper, and a pinch of salt until the onion is clear. Add the garlic and sauté until just lightly browned.
  3. Carefully add the tomatoes and stir well.
  4. Next, add the lentils and rice mix, and the broth. Still well.
  5. Bring the soup to a boil, then reduce the heat to medium-low and simmer for about 20 minutes.
  6. Once the lentils and rice are tender but firm, add your vegetables and continue simmering until they are cooked through, about 10 minutes.
  7. Give a taste to make sure everything is cooked through, and add more salt or seasonings if desired. Enjoy!

 

CHEF’S NOTES:

  • Vegetables- you can use a variety of fresh or frozen, just make sure all vegetables are about the same size so they cook evenly. For leafy greens, they will only need to cook for about 5 minutes.
  • For more flavor, you can add in salsa, mushrooms, soy sauce, more tomatoes, peppers, and any spices you enjoy!