Quick and Easy Veggie Soup

This recipe is perfect for using up those veggies in the fridge!

Keep a few of the staple ingredients (vegetable broth, petite, diced tomatoes, steamed lentils, canned beans) on hand and you will always have what you need.

2 cartons of organic low sodium vegetable broth

1 large can of diced tomatoes

2 cups steamed lentils (make your own or buy TJ’s steamed lentils in the veggie case) and/ or Great Northern Beans or Cannellini Beans***

Veggies: cauliflower, broccoli, carrots, zucchini, yellow squash, butternut squash, onion, dark leafy greens, etc.

Fresh (or dried) basil, parsley, garlic

Bay leaves

2 tablespoons Braggs liquid Aminos

Turmeric, sea salt and ground pepper to taste

Throw all the above ingredients into a large stock pot and cook over medium heat until all is tender

*** Always rinse canned beans before using to reduce sodium and aid in digestion

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