Description
Boost your immune system with a colorful bowl of this hearty, veggie-packed soup. Can be made with chicken or vegetable soup base.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped (about 1 1/4 cups)
- 2 cloves garlic, minced
- 3 carrots, sliced (about 1 1/2 cups)
- 2 stalks celery, diced (about 3/4 cup)
- 1 red bell pepper, diced (about 1 1/4 cup)
- Kosher salt and freshly cracked black pepper, to taste
- 1 dried bay leaf
- 3 sprigs fresh thyme
- 1 tablespoon chicken stock concentrate
- 6 cups water
- 2 cups sweet potatoes, chopped
- 1 cup French green lentils
- Small piece Parmesan rind (about 2 inches square, optional)
- 2 cups baby spinach, lightly packed
Instructions
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Heat oil in a large stockpot over moderate heat. Add onion, garlic, carrots, celery, and bell pepper and stir. Season with salt and pepper and stir until the veggies start to soften.
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Add sweet potatoes, bay leaf, thyme, soup base, and water, and bring to a boil.
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Add lentils and Parmesan rind and reduce heat. Simmer until sweet potatoes are fork-tender, about 20 minutes. Stir in spinach and continue to simmer for an additional 5 minutes.
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Remove bay leaf, thyme sprigs, and Parmesan rind. Taste for seasoning and adjust if necessary.
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Serve warm, preferably with some nice, crusty bread for soaking up all of the goodness.
Notes
*Can substitute other flavors of stock concentrate such as beef or vegetable.
Nutrition
- Serving Size:
- Calories: 415
- Sugar: 6.4 g
- Sodium: 375.1 mg
- Fat: 7.9 g
- Saturated Fat: 1.9 g
- Carbohydrates: 83.8 g
- Fiber: 25.8 g
- Protein: 17.9 g
- Cholesterol: 0.7 mg
