By Coach BJ
We like it, packed with protein and warms the heart! Ingredients: Prep Time: 20 min
Cook Time: 30 min Serves: 8
1 medium carrot, sliced
1 celery stalk, sliced
1/4 cup shallots, sliced (2 small)
2 cloves garlic, slices
3 cups vegetable stock (homemade or low sodium)
4 cups water
1 (28-ounce) can Italian plum tomato (low sodium)
1/3 cup green split peas, rinsed, sorted
1/3 cup yellow split peas, rinsed, sorted
1/3 cup lentils dried, rinsed, sorted
2 cups cabbage, shredded
1 medium apple (no need to peel if organic), cored and chopped
1 (14-ounce) can pinto or adzuki beans (low sodium), include brine
2 tablespoons nutritional yeast
2 tablespoons tomato paste
1/2 lemon (juice)
1 teaspoon dried basil (1/4 cup fresh)
1 teaspoon mild chili powder
1/2 teaspoon dried savory
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon salt
Directions:
In a large soup pot, sauté carrots, celery, shallots and garlic until the shallots are translucent.
Add all other ingredients into the soup pot.
Heat to a boil, simmer for about 25 minutes or until vegetables are cooked to your liking.
Serve over leafy greens.
Nutritional Facts:
Amount per Serving
*Calories 204 *Calories From Fat 4 *Saturated Fat 0g *Sodium 185mg *Total Carbs 36 g Dietary Fiber 14 g * Sugars 8 g *Protein 13 g
