Vegan Lentil & Veggie Soup

In September, we officially welcome FALL! This year the autumn equinox lands on September 23rd. How do you plan on celebrating? The weather here in the Pacific Northwest has been cooling off with some cozy rainy days, which has my mind in comfort mode (or should I say my stomach?!) I personally can't think of a better meal than one that involves your crock pot! It's so easy to prep in the morning, throw everything in the slow cooker, then let it simmer away while you go about your business. Welcome yourself home with warm, comforting soup that tastes good and is good for you too!


This summer we've been getting a CSA box each week. If you know anything about me, then you know I LOVE veggies! The only time this becomes a problem is when there is an abundance of produce that needs to be eaten fast before it goes bad. I am a big fan of "no veggie left behind" so I decided to put together this delicious, detoxing soup! The fresh garlic cloves contain antioxidants and are proven to improve the immune system, just in time for the cold and flu season. Turmeric has anti-inflammatory properties and has also been shown to be a natural anti-depressant (If you are sensitive to spice or peppery taste, omit the turmeric). The lentils in this soup contain 18 grams of protein, power up! For busy moms, we want to make the most of our time while also feeding our family healthy, nutritious foods. This soup is a large enough batch to eat for dinner and freeze the extra for later!


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Vegan Lentil & Veggie Soup
A hearty, vegan soup made easily in the crock pot!
Ingredients
  • 2 quarts Veggie Broth
  • 1 14.5oz can Diced Tomatoes
  • 2 ears Corn on the Cob, cut
  • 1 Onion, diced
  • 1 cup Lentils
  • 1 large Tomato, diced
  • 5 Fresh Garlic Cloves
  • 5 Carrots, sliced
  • 3 Ribs of Celery, sliced
  • 1/2 teaspoon Turmeric
  • Salt & Pepper
Instructions
Cut, slice, and dice all of the produce.Throw everything in the crock pot.Cook on low for 6-8 hours.Enjoy now or freeze for later!
Details
Prep time: Cook time: Total time: Yield: 8-10 servings

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