Rainy days are the best days for a hearty bowl of homemade soup.
The boys’ pre-school teacher passed on a DELICIOUS, healthy and TODDLER-APPROVED soup RECIPE that I’ve been meaning to try.
I’m not typically a veggie soup person, but this is soooo good and so filling. + Mega easy to prepare. The whole family loves it so I just had to share it with you.
Last night it was rainy and chilly, so we decided to go to bed early without any screen time.
No TV. No phones.
And I slept like a baby from 9pm until 4:15AM at which point I was wide awake and ready for the day. Workout, breakfast, get ready. It’s 5:45AM. What should I do on this rainy morning until it’s time to leave for work?
Why not try out the new veggie soup recipe? So off to the store. Arriving at 5:55 I learned that the store doesn’t open until 6 AM. Who knew?
But after a quick trip to the store with all of the ingredients in tow, I went home and…
I literally prepped this soup in only 5 minutes!
That’s right Only 5 Minutes Prep Time!
And then it simmered for about 45 minutes and voila!
So here it is…
Ms. Susie’s Hearty Veggie Soup
1 bag frozen mixed vegetables (10 oz., I used carrots, corn, peas, green beans)
1 bag frozen, chopped kale (12 oz.)
2 cans fire roasted, chopped tomatoes (14 oz.)
1 Tablespoon chopped garlic (you can use the jar)
3 Tablespoons of “Better Than Bouillon” low-sodium, vegetable base (if you are soy-free use 8 oz. of broth instead)
2C lentils (uncooked)
1C Quinoa (uncooked)
Combine all ingredients in a large pot.
Bring to rapid boil and then reduce to medium heat.
Then it cooks on the stove for about 45-minutes (until the lentils and quinoa are soft) and voila!
For that wintery hygge feel, put on an oversized sweater and enjoy the soup in a large bowl or mug with a side of crusty bread.
Check back next week for a simple crusty bread recipe! Click here to GET ON THE LIST so you don’t miss out!
This serves about 8 so you can freeze half of it for a super easy post-workday homemade meal next week!
Courtesy of VeryWell.