| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 10 servings |
Ingredients
- 3 tablespoons olive oil
- 2 onions, chopped
- 2 celery stalks, cut into 1/2-inch pieces
- 1 carrot, peeled and cut into 1/2-inch pieces
- 1 red bell pepper, cut into 1/2-inch pieces
- 6 cloves garlic, finely chopped
- 1/2 cup chili powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon dried crushed red pepper, optional
- 2 (14 1/2-ounce) cans diced tomatoes with juices
- 1 (11 1/2-ounce) can tomato juice
- 1 (6-ounce) can tomato paste
- 1 (3-inch) piece Parmesan cheese rind, optional
- 2 teaspoons salt, plus more to taste
- 8 cups vegetable or chicken broth
- 2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1/2 cup dried green lentils
- 3 cups broccoli florets
- 2 zucchini, cut crosswise into 1/2-inch thick rounds
- 2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
- 1/2 cup freshly shredded Parmesan
- 1/4 cup thinly sliced fresh basil leaves
Instructions
- Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
- Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 493 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 17 g |
| Sugar | 17 g |
| Protein | 28 g |
| Cholesterol | 13 mg |
| Sodium | 1425 mg |
Reviews
does anyone know the calories in this soup/serving? I left out the chili but added crushed red pepper to taste after. That worked for me and the no spice people in the family
Delicious! Reduced the chili powder to 1/4 cup and added a bag of frozen spinach. Next time I do want to add more lentils.
Made this for my mother who loves soup and she adores it! I take out the Parm, rind, and broccoli and add cabbage, kale, and corn. Makes a nice Tex-Mex version that she loves.
One of my favorite soup recipes. I half the chili powder and it’s perfect for our family. I throw in whatever beans I have, this past time I used black beans, butter beans and kidney beans – all worked. The lentils are yummy and love the broccoli in here too. Enjoy!
Wonderful and very food for the cool weather…
Luvyalots Wolfgang Puck your Vegtable Soup is Great!!!.. from Lynn Holzerland from Waubay, South Dakota
Very good recipe would make half batch next time .I substitute V_8 for the tomato juice
What an awesome recipe. I wish I had halved it though, it makes quite a lot of the soup.
Excellent hearty soup! Because there’s only 2 of us, I decided to halve the recipe and so very glad I did. It’s makes a lot! I added the 1/4 cup chili powder & did a taste test. As I don’t like very spicy food, I omitted the pepper flakes. But offered as a condiment. I didn’t have basil on hand so I subbed with spinach. It turned out so tasty that my husband didn’t realize it was vegetarian. I will definitely make this again.