Fresh Herb And Veggie Soup

Fresh Herb And Veggie Soup


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Sit back and relax with a steaming bowl of soup packed with tender vegetables and a delightful blend of herbs! Serve with fresh slices of French bread or your favorite crackers.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 2 T. olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 large carrots, peeled and chopped
  • 2 stalks celery, diced
  • 1 (15 oz.) can black or red kidney beans, rinsed and drained
  • 1 C. dry lentils
  • ½ tsp. cumin
  • 1 tsp. oregano
  • 2 T. fresh parsley
  • 1 tsp. rosemary
  • 1 tsp. paprika
  • Salt and pepper to taste
  • 1 (15 oz.) can diced tomatoes
  • 4 C. vegetable broth

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In a large pot, heat oil and sauté onion and garlic until translucent. Add in carrots and celery; sauté for an additional 5 minutes. Stir in beans, lentils, cumin, oregano, parsley, rosemary, paprika, salt, and pepper. Pour in tomatoes with juice and broth. Stir well and bring to a boil. Reduce heat, cover, and simmer for 30 minutes until everything is tender.

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