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vegan soup recipe

Lentil-Vegetable Soup

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Lentil-Vegetable Soup

Lentil-Vegetable Soup

I love soup because:
1) It’s easy to make.
2) It’s a healthy comfort food that warms you up on a cold day.
3) If you make a big pot for lunch or dinner, you don’t have to cook as much the next day or two (hooray for leftovers!).
The last benefit is probably the most important when you’re on the Daniel Fast. The less time you spend in the kitchen, the better. Then you’ll be freed up to read the Bible and pray. So, remember, when it comes to meal planning for the Daniel Fast, soup is always a wise choice. I hope you enjoy this tasty vegetable soup recipe as much as I do.
4.55 from 22 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped zucchini
  • 1 cup fresh or frozen sweet peas
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 cup dry lentils, rinsed and sorted
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • 1/8 teaspoon pepper
  • Chopped fresh parsley, to taste

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Add zucchini, peas, carrots, celery, onions, and cook until vegetables are softened. Stir in garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.
  • Pour in water, tomatoes, and lentils. Add salt, thyme, and pepper, and stir to combine. Heat to boiling, and then reduce heat. Simmer with lid slightly tilted for about 30 minutes. Sprinkle in parsley before serving.
  • Yield: 6 servings (serving size: 1 cup)

Notes

  • Feel free to substitute vegetables, depending upon your preferences. Other ideas are green beans, lima beans, parsnips, potatoes, and/or summer squash.
  • If you don’t have time to make your own Vegetable Broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

 

Daniel Fast Taco Soup

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Taco Soup

Taco Soup

This recipe is ideal for those nights when it's so cold outside you don't even want to leave the house. One bite and you'll see why Taco Soup is a great go-to meal during the winter months and any time of the year.
3.93 from 77 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced onion
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 14.5 ounce can diced tomatoes
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed, drained, and mashed
  • 1 15-ounce can corn, drained
  • ½ cup dry polenta
  • 1 tablespoon Taco Seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Cook onions until soft and translucent. Add broth, tomatoes, black beans, mashed pinto beans, corn, polenta, Taco Seasoning, salt, and pepper. Heat to boiling. Reduce heat, and cook 30 minutes.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • Substitute 1 1/2 cups cooked brown rice for polenta.
  • Place corn in a food processor and pulse a few times for a cream-style texture.
  • Use kidney beans instead of black or pinto beans.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.