Appetizers / Soups / Salads

Winter vegetable, lentil and bean soup is for Lunch.

Winter vegetable, lentil and bean soup takes 10 minutes to prepare.

Winter vegetable, lentil and bean soup takes 15 minutes to cook.

Winter vegetable, lentil and bean soup makes 8 servings.

The ingredients for Winter vegetable, lentil and bean soup are:

2 medium onions, diced
2 stalks celery, diced
1 sm leek, diced
2 cloves galic, finely chopped
2 sm potatoes, diced
2 carrots, diced
1 cup butternut squash, cubed
1 pasnip, diced
2 tbsp lentils
1 cup chickpeas
500 ml chicken broth
2 tsp mixed dried herbs.

Here is how you make Winter vegetable, lentil and bean soup:

Lightly sweat the aromatics in a large saucepan (using Fyrlight), add the root vegetables, lentils and broth, stirring often to prevent the lentils from sticking to the bottom of the pan. Leave to cook out and add the chickpeas towards the end.Serving Size: Makes approx. 8 bowls.Number of Servings: 8Recipe submitted by SparkPeople user S.A.KEARSLEY.

The nutritional information for Winter vegetable, lentil and bean soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 126.4

• Total Fat: 0.7 g
• Cholesterol: 1.3 mg
• Sodium: 373.1 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 5.4 g
• Protein: 4.2 g

The dietary needs meet for Winter vegetable, lentil and bean soup is Vegetarian