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Casey & Finn

Simple Vegetable Soup

For a simple weeknight dinner, this vegetable soup is a perfect go-to! Whether you have a busy night, or plenty of time to hang in the kitchen, whip this soup up for a hearty dinner and plenty of leftovers.
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Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 yellow squash
  • 2 zucchini
  • 1 bag frozen string beans
  • 1 cup lentils
  • 1 can peeled crushed tomatoes
  • 2 carrots
  • 6 cups vegetable broth
  • Salt & Pepper
  • Olive oil

Method
 

  1. Coat a big soup pot with olive oil, and set to high heat. Then throw in some chopped onion and season with salt and pepper. Saute for a few minutes.
  2. Add 2 chopped carrots and saute another few minutes.
  3. Next, add 6 cups of vegetable broth and cook until the carrots soften.
  4. Stir in 2 chopped yellow squash and 2 chopped zucchini. I quarter them so they're bite-sized!
  5. Toss in the can of peeled crushed tomatoes and the bag of frozen cut string beans.
  6. While the veggies soften in the vegetable broth, make 1 cup of lentils (follow instructions on bag).
  7. When the lentils are finished, add them to the soup. Season with salt and pepper.
  8. Simmer for about 30 minutes so all of the veggies have a chance to soften and the flavors mix together.