Lemon Vegetable Soup

Lemon Vegetable Soup

Lemon Vegetable Soup

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   4
  • Calories:   204
  • Protein:   11g
  •  
  • Fiber:   10g
  • Sugar:   7g
  • Carb Total:   32g
  •  
  • Saturated:   1g
  • Fat Total:   2g
  •  
  • Vegan:   True
  • Dairy-Free:   True
  • Weight Watchers:   3 Points
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Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 can cannellini beans
  • 3 carrots
  • 1/2 teaspoon dried thyme
  • 1 bunch kale
  • 1 lemon
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 small sweet potato
  • 1 teaspoon vegeta seasoning
  • 32 ounces container chicken or vegetable stock
Instructions

In a large pot bring stock to a slow simmer, then turn heat to medium/medium-low (you dont want to over-cook the veggies while you are chopping the remaining ingredients).While the stock is coming to a simmer, dice sweet potato and carrots into small enough pieces so that you can get multiple pieces on each spoonful. Once stock has reached a simmer, add sweet potato and carrots. Cook for 3-4 minutes.Meanwhile dice zucchini.

Add to pot after sweet potato and carrots have cooked for about 3-4 minutes.Wash and rinse kale. Tear the leaves off the thick stem of the kale and tear into bite-sized pieces.

Add the kale, cannellini beans, thyme, oregano, vegeta, salt and pepper and let cook for 1-2 more minutes, just until the kale wilts.When soup is done, add the juice of 1 lemon.

View original preparation instructions

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