Loaded Vegetable Soup
- Chef John Politte
- 2 days ago
- 2 min read
This Loaded Vegetable Soup features lentils, split peas, potatoes, and wild rice simmered in a savory vegetable broth with carrots, celery, and zuchinni. Aromatic herbs, garlic, and onion add depth, while wild rice and potatoes ensure a filling, satisfying bowl. Serve hot, garnished with fresh parsley, for a wholesome, comforting meal.
Loaded Vegetable Soup
Ingredients
4 cups of vegetable broth, more if needed
1 cup diced onions
1 cup diced carrots
1 cup diced celery
2 garlic cloves, minced
1 cup diced potato
1 cup diced zucchini
2/3 cups of dry red lentils, brown lentils, and split peas
1/3 cup of raw wild rice
1/3 cup chiffonade basil
¼ teaspoon oregano
2 Tablespoons miso paste
2 cups of kale leaves, chopped
1/3 cup fresh parsley, chopped
2 Tablespoons lemon juice
1 Bay leaf
Method
In a large pot over medium heat, add the diced onions, carrots, and celery. Sauté with a few tablespoons of water, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for another 1-2 minutes until fragrant, adding a splash more water if needed to prevent sticking.
Stir in the diced potato, zucchini, dry red lentils, split peas, oregano, wild rice, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Cover and cook for 30 minutes, or until the potatoes, wild rice, and lentils are tender.
Dissolve the miso paste in a small amount of hot broth, then return it to the pot and stir well.
Add the chopped kale and cook for an additional 3-4 minutes, until the kale is wilted and vibrant.
Remove the pot from the heat. Stir in the chiffonade basil, fresh parsley, and lemon juice.
Taste and adjust seasonings as needed. Serve hot and enjoy!