To me (and many people), there’s nothing more comforting than a warm bowl of soup on a cold day. Here’s a delicious vegetable soup that’s easy to put together and cooks up in less than an hour. Other than opening a can, you can’t get much easier than that! As written, this recipe makes four meal-size servings. However, if you need more, it can very easily be increased.
Below is a video demonstration of how to make the soup. The written recipe follows the video. I hope this helps!!
Simple Vegetable Soup
Makes 4 Meal-Size Servings
4 cups vegetable broth
1 (28 oz) can crushed tomatoes
1 (12 oz) bag frozen mixed vegetables
1 cup diced cabbage
1 cup diced potato
½ cup diced onion
½ cup brown lentils, rinsed
2 Bay leaves
1 Tbsp dried parsley
1 tsp dried marjoram
Put all ingredients in a large pot. Bring to a boil. Cover the pot, reduce the heat to medium-low and simmer for 45 minutes, until everything is tender and flavors are blended. Stir occasionally while it cooks. Enjoy!
Store leftovers in a covered container in the refrigerator. Use within 5 days.
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.