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High-Protein Vegetable Soup

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A warm, pantry-smart soup that combines lentils and canned beans with classic soup vegetables for a comforting and filling dish.

Ingredients

Scale
  • 1 cup lentils (green or brown preferred)
  • 1 can beans (kidney beans, chickpeas, or cannellini), rinsed and drained
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 can diced tomatoes (14–15 oz)
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Heat 2 tablespoons olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 4–5 minutes.
  3. Add the diced carrots, celery, and bell pepper, cooking for about 5 minutes until softened.
  4. Stir in the lentils and rinsed, drained canned beans.
  5. Add the vegetable broth and diced tomatoes (with juices), seasoning with oregano, salt, and pepper. Bring to a boil.
  6. Reduce heat to low, cover partially, and simmer for about 30 minutes, or until the lentils are tender.
  7. Taste and adjust seasoning as needed, adding a squeeze of lemon if desired.
  8. Serve warm, blending 1–2 cups for a creamier texture if desired.

Notes

Serve with crusty bread, brown rice, or buttered pasta. Can be topped with parsley, yogurt, or Parmesan.

Find it online: https://www.mealbreeze.com/high-protein-vegetable-soup/