Vegetable Lentil & Bean Soup Recipe

Looking for an easy Vegetable Lentil & Bean Soup recipe? Learn how to make Vegetable Lentil & Bean Soup using healthy ingredients.


Submitted by runnerflo

Makes 12 servings



A warm bowl of hearty soup to enjoy on a cold night. Also great for lunch. Serve over rice or with a piece of hearty bread.

Recipe Ingredients for Vegetable Lentil & Bean Soup

1 cup dry lentils
1 medium onion, diced
4 cloves garlic, minced
1 tbsp olive oil
2 cups zucchini, diced
1 cups yellow squash, diced
1 bell pepper, chopped
1 cup carrots, chopped
15 oz garbanzo beans
8 cups vegetable broth
4 cups water
1 cup escarole, chopped

Recipe Directions for Vegetable Lentil & Bean Soup

Sort & rinse lentils. Sauté onion and garlic in olive oil in a large soup pot for 3 to 4 minutes or until transluscent. Add bell pepper, carrots, lentils, and vegetable broth. Bring to a boil and then drop to low/simmer for approximately 1 hour or until lentils are soft.
Categories

Beans, Soup

Nutrition Facts
Serving Size 353.3g
Amount Per Serving
Calories
238
Calories from Fat
41
% Daily Value*
Total Fat
4.5g
7%
Saturated Fat
0.7g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
532mg
22%
Potassium
756mg
22%
Total Carbohydrates
35.5g
12%
Dietary Fiber
12.1g
48%
Sugars
6.3g
Protein
14.9g
Vitamin A 40% Vitamin C 36%
Calcium 7% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in phosphorus
  • High in thiamin
  • High in vitamin A
  • High in vitamin C
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