This soup was veganized from a recipe on the back of the packet of lentils ages ago. So long I don’t even remember what the original recipe had that was objectionable. This freezes well, and goes a long way.
- 28 oz can Muir Glen fire roasted crushed or diced tomato
- 3/4 cup pearl or hulled barley
- 3/4 cup lentils
- 1-1 1/2 cup chopped onion
- 1 cup celery
- 1 cup baby carrots
- 1 tbs dried rosemary
- 1 tsp pepper
- 1 tsp dried oregano
- 4 cup vegetable broth
- 2 cup water
Dump everything in pot. Simmer 40-60 min on low heat.
Sometimes I use other beans, or in this case, a mix of split peas and lentils since I ran out of lentils and didn’t have quite enough for 3/4 cup.
While the beans make it hearty, the key thing for me is either taking the time to chunk up/blender actual tomatoes or a good brand of canned crushed tomato. Muir Glen Fire Roasted is esp. good for me:
Since I eat 2 cups of it at a time, the nutrition is for 2 cups.
NUTRITION PER 2 CUPS
Calories: 265
Fat: 2 g
Saturated Fat: 0 g
Carbohydate: 53 g
Fiber: 18 g
Protein: 15 g
