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Potato-Vegetable-Lentil Soup

Posted Nov 22 2008 12:00am

Tonight’s dinner came together fast because after a day of celebrating Ohio State’s win over their forever rival.. Michigan and then a nap, we were hungry and craving something warm! I wanted something filling and low-cal that would satisfy my need for comfort food. Brady was just hungry (so hungry in fact, that he began cooking some Gimme Lean Soy Sausage – fake meat is not his thing, but he did say it was “not so bad” :) )

Anyways, I went to the cupboard and grabbed the following:

Potato-Vegetable-Lentil Soup

  • leftover kale and broccoli (about a cup total)
  • 1 can kidney beans
  • 1 cup steamed lentils (from TJ’s in the fridge pack…so good!)
  • 1 can mixed vegetables
  • 1 can Italian diced tomatoes
  • 3ish cups of water
  • 1 can Progresso chicken broth
  • 1 box of Trader Joe’s instant mashed potatoes WITHOUT the butter/garlic seasoning

Mix the water and broth together and add beans, kale, broccoli, lentils, mixed vegetables, and tomatoes. Bring to a boil. At the last minute, add the potatoes and stir well. The soup will immediately thicken and become creamy! Soo good!

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I added parmesan to my bowl!

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Nutrition Data:

8-10 servings. Data is based on 8 servings in whole pot.

Fat: 2.5

Calories: 180

Fiber: 12

Protein: 7




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