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Weeknight Soup

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Ingredients

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Olive Oil

2 onions, chopped

2 carrots, peeled and chopped into 1/2” pieces

2 celery stalks, cut into 1/2” pieces

1 red bell pepper, seeded and cut into 1/2” pieces

6 Cloves Garlic, Chopped Small

1/4 cup chili powder

1 tbsp ground coriander

1 tbsp ground cumin

1 tsp dried crushed red pepper

1 28-ounce can diced tomatoes with juices

1 6-ounce can tomato paste

12 ounces tomato juice

one Parmesan rind

8 cups vegetable broth

2 15-ounce cans Cannellinni beans, drained and rinsed

2 15-ounce cans garbanzo beans, drained and rinsed

1/2 cup dried French green lentils

3 cups broccoli florets

2 zucchini cut crosswise and cut into 1/2” rounds

2 yellow crookneck squash cut crosswise into 1/2” rounds

Freshly grated Parmesan

Fresh Basil chiffonade

Instructions

 Heat the olive oil in a large pot like a Le Creuset and add the chopped onion, carrot, celery and red pepper and sauté for 10 to 15 minutes or until onions become translucent.  Then add the chopped garlic and sauté for an additional two minutes.  Add the chili powder, coriander, cumin, oregano and crushed red pepper and stir together and cook for two minutes.  Add the tomatoes with their juices, tomato juice and paste and the Parmesan cheese rind.  Add the broth, beans, lentils and the rest of the vegetables and bring to a simmer on high heat.  Lower the heat and simmer for about 30 minutes or until the lentils are tender.  Pour into five 26-ounce containers and refrigerate or freeze.

Notes

The original recipe calls for two teaspoon of salt– that seems like a lot. I leave out the salt, use low-sodium vegetable broth and no salt added diced tomatoes and we still feel like it is very flavorful.