215-ounce cansfire roasted diced tomatoescan substitue with canned diced tomatoes
1cupdried green lentils
1cupfrozen green beans
2bay leaves
1bunch kaledestemmed and chopped
Serving Suggestions (optional):
fresh basil
fresh parsley
Instructions
In a large stockpot or dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Cook until veggies are soft (8-10 minutes).
Add garlic, salt, pepper, and thyme and cook for 1 minute.
Add vegetable broth, fire roasted tomatoes, green beans, lentils, and bay leaves. Stir and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes.
Remove cover and give the soup a good stir. Add kale and stir until kale is cooked (about 2-3 minutes). Taste and adjust seasonings if needed.
Serve soup warm and garnish with fresh parsley of basil if desired.
Video
Notes
Vegan soup is excellent for making ahead and including as part of your weekly meal prep plan! Store cooled leftovers in a sealed container in the fridge for up to 5 days.Batches can also be frozen for up to 3 months. Transfer the cool soup to an airtight freezer-safe container, and wrap in a layer of aluminum foil for even greater freezer burn prevention.