Vegan Lentil Soup With Butter Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan soup built on green lentils and butter beans with potatoes, carrots, zucchini and warming spices like turmeric and smoked paprika. Serve with crusty bread for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 1 large carrot (peeled and chopped)
- 1 medium zucchini (chopped)
- 1 cup tomatoes (chopped)
- 2 tbsp tomato paste
- 1 tbsp dried rosemary
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tin chopped tomatoes ((14 oz))
- 2 cups veggie broth
- 1 cup green lentils (dry)
- 3 cups potatoes (peeled and diced)
- 1 tin butter beans ((8 oz), drained and rinsed)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 30m
- Sodium
- 702mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 576mg
- Calcium
- 74mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 702MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.