Mixed Bean-Lentil Soup with Spinach, Tomato, and Homegrown Fingerling Potato, served with Broccoli Sprouts and English Muffin Half with Herb-Garlic French-style Vegan Cheese (Almost No Added Fat)


  • 1 1/2 cups mixed beans, rinsed and soaked overnight, then rinsed one more time (the bean mix that I used were all small beans and included lentils, so a 4-hour soak time and 30-minute cook time was more than enough)
  • Medium tomato cut into 1/2" cubes (maybe 3/4 cup)
  • 3-5 fingerling (or other type) potatoes cut into 3/8" pieces
  • 8 ounces frozen (what I used) or fresh chopped spinach
  • 1 t ginger, finely (1/8") chopped
  • 1/2 cup onion cut into approx. 3/8" x 1 1/4" half moons
  • 3 cloves garlic, finely (1/8") chopped (I was running late when I started the cooking so skipped this, but added garlic powder to taste at the end)
  • Vegan bouillon cube
  • Enough water to bring contents to about 5 1/3 cups total (I'm guessing maybe 2 1/2 or so cups)
  • 2 T lemon juice
  • 1/4 t dried oregano
  • 1/2 t (or to taste) salt
  • (optional) 2T nutritional yeast



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