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Hearty Veggie Soup

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Servings: 2 to 4
Course: Soup
Cuisine: American

Ingredients

  • 1/2 sweet onion, chopped
  • 2 leeks, chopped
  • 1/4 head red cabbage, chopped
  • 15 baby carrots, chopped
  • 3 celery stalks, chopped
  • 1 potato, chopped
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 large can petite diced tomatoes
  • 3 (5 ounce) cans V8 Juice
  • 1 (20 ounce) carton organic vegetable stock
  • 1 1/2 cups lentils
  • 1 can cannellini beans, drained and rinsed
  • 1/2 -1 cup whole wheat orzo pasta
  • 1 bag frozen peas
  • 1 bag frozen corn
  • 5-6 cups water
  • 1 tablespoon smoked paprika, my love!!
  • 1 teaspoon thyme
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Add olive oil to large soup pot on medium heat. Add chopped veggies and a pinch of salt, stirring occasionally for about 5 minutes. Add can of diced tomatoes and stir. Add organic vegetable stock and V8 juice and let simmer for 5 minutes. Add in lentils, cannellini beans and 2 cups water. Stir. Add in orzo, frozen peas and corn. Add in rest of water, smoked paprika, and salt and pepper to taste. Simmer for 2 hours.
  2. Easy peasy!