Little Potatoes and dried lentils or peas make this vegan potato soup a hearty and versatile base for all of the leftover veggies you have in your fridge.

Prep
10 mins
Cook
20 mins
Serves
8
Ingredients
6
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Equipment

  • Large pot
  • Blender (optional)

Ingredients

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  • 4 cups Little Potatoes
  • 6 cups vegetable broth
  • 2 cups water
  • 1 cup green lentils or dried green peas
  • 4 cups mixed vegetables, fresh or cooked (zucchini, spinach, squash, green onions, herbs, beans, peas)
  • 2 Tbsp low sodium mixed herb blend or Italian herb seasoning
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Instructions

  • Step 1

    In a large pot, bring broth and water to a simmer.

  • Step 2

    Add little potatoes and lentils or dried peas and simmer for 15 minutes, until tender.

  • Step 3

    Add cooked or fresh vegetables and continue to simmer until hot.

  • Step 4

    Season to taste with salt, fresh ground pepper, and seasoning mixture.

  • Step 5

    Serve as is or purée in a blender.