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
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