Vegetable Soup

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T olive oil; 1 carrot; 1 stalk cellery; 2 onions; 1 zucchini; 1 eggplant; 1 green pepper; 1 can diced tomatoes; 3 garlic cloves; 6-8 c chicken or vegetable broth; 1 c lentils; 1 t oregano; 1 t fennel seeds; Salt and pepper to taste

Eats Now Editorial Team · 1004 kcal · Soups & Stews

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Vegetable Soup – a delicious recipe with olive oil, carrot, cellery, onions, zucchini, eggplant. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 T olive oil
1 carrot
1 stalk cellery
2 onions
1 zucchini
1 eggplant
1 green pepper
1 can diced tomatoes
3 garlic cloves
6-8 c chicken or vegetable broth
1 c lentils
1 t oregano
1 t fennel seeds
Salt and pepper to taste

1
Dice all vegetables and then sautee in oil in a large stock pot over medium high heat until soft and starting to brown.
2
Add diced tomatoes.
3
Add broth and then lentils and seasoning. Stir until incorporated and bring to a simmer. Cook until lentils are soft.
4
Tastes even better the next day!

1004

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 T olive oil, 1 carrot, 1 stalk cellery, 2 onions, and more.

Yes, Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1004 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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