This was a very delicious and happy accident.
My six year old daughter has suddenly decided she doesn’t want to eat meat. I’ve talked with her about it and support her completely. As her mom I also need to make sure she’s getting the nutrients and calories she needs to support her growing body and brain!
She would happily eat Goldfish crackers all day if I let her 😀.
So I’ve been playing around with ways to get her protein and incorporate more grains and fiber. It’s actually been a really good way for me to get more veggies as well!
This soup came about on a cold winter day recently when I wanted to create something comforting and full of healthy ingredients,
The result was this incredibly satisfying soup I found myself craving for a week afterwards!
It could not be easier to make and gives you fiber and protein from the beans, iron from the spinach and loads of vitamins and minerals from all of the beautiful produce!
If you are thinking this is just another tomato based soup you are wrong. This has a secret ingredient that takes it over the top.
Spaghetti sauce!
Just trust me.
This is the perfect soup to take us into the New Year and warm our bodies and souls. Serve some crusty whole wheat bread on the side and your day is made.
Very Veggie Vegan Soup
Ingredients
- 1/2 cup dried lentils
- 1 can white northern beans
- 1 15oz can diced tomatoes
- 1 15oz can tomato sauce
- 1/4 cup spaghetti sauce
- 1 cup mirepoix (chopped carrot, celery, onion)
- 1 cup raw chopped broccoli
- 1 cup raw diced sweet potato
- 3 cups raw spinach
- salt to taste
- 3 cups vegetable broth or water (more if you like a more liquidy soup)
Instructions
- Place a stockpot over medium heat with 1 tablespoon olive oil
- Saute mirepoix until slightly softened
- Add the lentils, sweet potato and broccoli and cook for 5 minutes
- Add the tomato sauce, diced tomatoes and spaghetti sauce
- Add up to 1 teaspoon of salt or to taste and stir
- Add the vegetable broth or water and bring to a boil
- Turn down to simmer and cover
- Cook for 20 minutes
- Add the white beans
- Cook another 15 minutes (or until lentils are desired consistency)
- Stir in raw spinach and add last salt as desired
- Serve!
