Winter Vegetable Soup Recipe

  • 2 teaspoons extra virgin olive oil
  • 1/2 pound leeks, trimmed, split inch half lengthwise, and well rinsed
  • 1 onion, chopped (medium)
  • 1/2 pound carrots, thinly sliced on the diagonal
  • 2 celery ribs, thinly sliced on the diagonal (large)
  • 2 tablespoons dried lentils, rinsed and picked over
  • 2 tablespoons dried split peas, rinsed and pickled over
  • 2 tablespoons dried small white beans, rinsed and pickled over
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 2 quarts fat-free reduced sodium chicken or beef broth
  • 1 can no salt plum tomatoes, drained and coarsely chopped (14 ounce can)
  • 1/4 pound spinach, tough stems discarded
In a large soup pot, heat the oil over medium-low heat. Thinly slice the leeks and add them to the pot along with the onion. Cook, stirrinig, until the vegetables wilt, about 5 min. Add the carrots, celery, lentils, peas, beans, thyme, pepper, and broth. Bring to a boil. Reduce the heat and simmer, covered for 45 minutes stirring occasionally. Stir in the tomatoes and continue to simmer, covered, for another 15 minutes, until the white beans are tender. Stir in the spinach and simmer, uncovered, until wilted, about 3 minutes. Ladle into soup bowls and serve.

Nutrition Information: Calories: 130; Fat: 3 grams; Protein: 9 grams; Carbs: 21 grams; Fiber: 5 grams, Cholesterol: 0; Sodium: 130 mg; Potassium: 120 mg

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