Spinach, mushroom, and lentil soup

This cozy winter soup is easy to make, and easy to freeze for later.

Spinach, Mushroom, and Lentil Soup
Servings
4

Ingredients

1 can low-sodium
1 pint any type
1 medium
1/2 cup, optional
To serve, optional slices of
Directions
  1. Drain and rinse lentils and beans. Put into large pot on medium heat and add broth. If desired, sprinkle with garlic/onion powder and dried parsley.
  2. Rinse and chop spinach; set aside.
  3. Clean, de-stem, and chop mushrooms; peel and dice onion and garlic. Set all aside together.
  4. In a sauté pan on medium-low heat, add oil, onion, garlic, and mushrooms. Combine and stir with spatula.
  5. Once mushrooms start to brown, add Worcestershire sauce. Stir with spatula.
  6. After cooking for another 2-3 minutes, add to pot and stir. Add spinach to pot and cook on low for 2-3 minutes.
  7. Ladle in bowl. If desired, garnish with chopped parsley and goat cheese, and/or serve with whole-grain bread on the side. Enjoy!

Tip: Easily up the protein by adding sautéed tofu, chicken, or shrimp. You can also swap the cannellini beans for whole-grain or long-grain rice (like jasmine or basmati).

Nutrition Information

Sodium 312 mg
Protein 19.3 g
Fiber 12.5 g
Carbs 3.6 g
Calories 302
Potassium 1,174 mg