This is a good soup to have during the cold winter months. It is flavorful and it warms you up. It is full of fresh vegetables, spices, herbs, and beans which make for a very filling soup. It is perfect for just coming in from the cold or snow.
1 onion, diced
2 celery, diced
2 carrots, diced
3 cloves garlic, minced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
salt and pepper
1 tbsp chili powder
1 tsp cumin
1 1/2 tsp dried oregano
1/2 tsp red pepper flakes ( desired heat preference)
1 (28 oz) can diced tomatoes
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1 can kidney beans, drained and rinsed
1 can northern beans, drained and rinsed
1/2 cup dried lentils
1 yellow squash, diced
1 zucchini, diced
8 cups vegetable stock
- In a large soup pot over medium heat add a little bit of water along with onion, celery, carrot, garlic, and both bell peppers. Cook until tender about 10 minutes. Add more water if needed.
- Add the salt, pepper chili powder, cumin, oregano, and red pepper flakes. Cook for about 2-3 minutes or until fragrant.
- Add the diced tomatoes, crushed tomatoes, tomato paste, and stir to combine. Cook for about 2 minutes.
- Add the kidney beans, northern beans, lentils, squash, zucchini, and the vegetable stock. Stir to combine well.
- Bring the soup to a boil and reduce heat to low and cover. Let the soup cook for about 20 to 25 minutes or until all the vegetables are tender and the lentils are cooked through. Stir occasionally to prevent sticking and burning.
- Check the seasonings and add more if needed. Ladle into bowls and serve.