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Italian Lentil and Vegetable Soup
FATFREE VEGAN KITCHEN18Ingredients
85Minutes
160Calories
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Ingredients
US|METRIC
8 SERVINGS
- 7 cups water (you can make this cook faster by using hot water)
- 1 cup brown lentils (regular, picked over and rinsed)
- 1 onion (large, chopped)
- 2 tsp. garlic (minced)
- 2 cups cabbage (chopped)
- 2 cups green beans (Italian, trimmed and cut into 1 1/2-inch pieces, may use frozen)
- 2 celery (ribs, sliced)
- 2 red potatoes (medium, cut into 1-inch chunks)
- 2 carrots (thickly sliced)
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 tsp. rosemary
- ground black pepper (freshly, to taste)
- 28 oz. diced tomatoes
- 1/4 cup basil (packed chopped, or 2 teaspoons dried*)
- salt (to taste)
- 1 Tbsp. balsamic vinegar
- parsley (for garnish, optional)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium890mg25% |
| Protein9g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber12g48% |
| Sugars7g |
| Vitamin A80% |
| Vitamin C60% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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