All Day Soup
Perfect for cozy days, All Day Soup is a nourishing, slow-simmered masterpiece that will fill your home with comforting aromas and your bowls with vibrant flavors. Packed with hearty vegetables like carrots, celery, zucchini, and kale, plus protein-rich green lentils, this one-pot wonder is the ideal balance of wholesome and satisfying. Enhanced with fragrant herbs, a touch of paprika, and tender russet potatoes, this soup develops incredible depth during its long, low simmer. With just 20 minutes of prep and minimal hands-on time, All Day Soup is perfect for busy schedules. Serve it with a sprinkle of fresh parsley and crusty bread for a deliciously warming meal that’s perfect for any season. Keywords: slow-cooked soup, hearty vegetable soup, lentil soup recipe, healthy one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 diced celery stalks
- 3 large, peeled and diced carrots
- 4 minced garlic cloves
- 2 large, peeled and cubed russet potatoes
- 1 cup, rinsed green lentils
- 14.5 ounces canned diced tomatoes
- 8 cups vegetable stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 medium, diced zucchini
- 4 large, roughly chopped kale leaves
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 0.25 cup, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onions and sauté for about 5 minutes until they are soft and translucent.
Stir in the celery and carrots, cooking for another 5 minutes until they begin to soften.
Add the minced garlic, cooking for 1 minute, stirring constantly to prevent burning.
Stir in the potatoes, green lentils, diced tomatoes (with their juice), and vegetable stock.
Add the bay leaves, thyme, and paprika to the pot and stir well.
Increase the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer gently for 4–5 hours, stirring occasionally.
After the long simmer, add the diced zucchini and chopped kale to the pot. Simmer for an additional 30–40 minutes until the vegetables are tender.
Taste the soup and adjust the seasoning with salt and black pepper as needed.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers for a hearty meal.
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 10056 mg | 437% | |
| Total Carbohydrate | 379.5 g | 138% | |
| Dietary Fiber | 80.2 g | 286% | |
| Total Sugars | 94.2 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 992 mg | 76% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 11697 mg | 249% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
