Vegetable Lentil Soup

Fast, easy, great soup recipe that uses no meat. Great with garlic bread for dipping. Directions included for pressure cooker, crock pot, or regular soup pot!Ingredients:1/4 cup texturized soy protein1/2 cup dried lentils1/2 cup diced onion1 cup chopped zucchini1 large diced potato1 cup chopped carrots1/2 cups cut green beans1/2 chopped, fresh tomatoes1 tsp salt1/4 tsp…

Vegetable Lentil Soup

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Fast, easy, great soup recipe that uses no meat. Great with garlic bread for dipping. Directions included for pressure cooker, crock pot, or regular soup pot!

Ingredients:

  • 1/4 cup texturized soy protein
  • 1/2 cup dried lentils
  • 1/2 cup diced onion
  • 1 cup chopped zucchini
  • 1 large diced potato
  • 1 cup chopped carrots
  • 1/2 cups cut green beans
  • 1/2 chopped, fresh tomatoes
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 dried basil leaves
  • 1 – 2 cloves of garlic
  • 2 beef bouillon cubes
  • 1/4 cup tomato sauce or extract
  • 6 cups water

Instructions:

  1. Chop all vegetables. Place in good sized pressure cooker, crock, or large soup pot. Add soy protein, lentils, bouillon cubes, and spices. Cover with sufficient water. Don't overfill if using a pressure cooker.
  2. Cooking times: Pressure cooker – cook on high heat until steam starts, then cook on medium-low for 15 minutes. Allow pressure to reduce before opening. Soup pot – bring to a boil and cook on medium low for 1 hour or until vegetables are tender. Crock pot – put all ingredients in the night before or early in the morning and cook for 6 – 8 hours on low setting or until vegetables are tender.
  3. Serving size: Makes 8 -10 1-cup servings






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