Mediterranean Vegetable and Legume Soup

Ingredients

Mixed legumes (lentils, white beans, split peas) 1.5 cups
Barley 1/4 cup
Sweet potato 2 cups (cubed)
Onions 2 (diced)
Kale 1 bunch (chopped)
Bell peppers 2 (diced)
Canned diced tomatoes 1 can (14 oz)
Garlic 4 cloves (minced)
Carrots 3 (chopped)
Zucchini 2 (sliced)
Fresh herbs (basil, parsley, mint) 1/4 cup (mixed)
Whole grain orzo 1/4 cup
Vegetable broth (low-sodium) 2.5 quarts
Extra virgin olive oil 2 tablespoons
Sea salt and freshly ground black pepper To taste
Red wine vinegar 1 tablespoon

Preparation

  1. Soak legumes overnight if using dried.
  2. Sauté onions, carrots, and garlic in olive oil until soft.
  3. Add bell peppers, sweet potato, and herbs. Cook for 5 minutes.
  4. Pour in broth, bring to a boil, then simmer for 15 minutes.
  5. Add legumes, barley, tomatoes, and kale. Simmer for 25 minutes.
  6. Stir in orzo and zucchini, cook until tender, about 10 minutes.
  7. Season with salt, pepper, and vinegar. Serve with a drizzle of olive oil.
Servings: 8

Nutrition