Whole Hearth Soup
Warm up with a bowl of Whole Hearth Soup, a hearty, wholesome recipe bursting with vibrant flavors and nourishing ingredients. This comforting soup combines sautéed aromatic vegetables—like onions, carrots, and celery—with rich tomato paste, hearty red lentils, and creamy russet potatoes, all simmered to perfection in a flavorful vegetable broth. Fresh thyme and a bay leaf infuse the soup with earthy undertones, while a handful of kale adds a nutrient-packed, vibrant touch. Finished with a squeeze of fresh lemon juice for brightness, this one-pot meal is easy to prepare in under an hour and perfect for satisfying the whole family. Serve it steaming hot with a side of crusty bread for a rustic, cozy dinner that's as heartwarming as it is healthy. Keywords: hearty soup recipe, vegetarian soup, lentil soup, kale soup, easy one-pot recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 cloves, minced garlic
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 6 cups vegetable broth
- 1 cup red lentils
- 1 large, peeled and diced russet potato
- 1 teaspoon, chopped fresh thyme
- 1 bay leaf
- 2 cups, chopped kale
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 1 tablespoon, freshly squeezed lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened slightly.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Mix in the tomato paste and cook for another 1-2 minutes, stirring constantly, to develop its flavor.
Add the diced tomatoes (including their juice), vegetable broth, red lentils, diced potato, thyme, and bay leaf. Stir everything together.
Raise the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a lid. Let the soup simmer for 25-30 minutes, stirring occasionally, until the lentils and potatoes are tender.
Remove the bay leaf and discard.
Stir in the chopped kale and let it cook for 5 more minutes, until the kale is wilted and tender.
Season the soup with salt, black pepper, and freshly squeezed lemon juice to brighten the flavors.
Serve hot with crusty bread on the side, and enjoy the wholesome, hearty goodness.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6740 mg | 293% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 63.3 g | 226% | |
| Total Sugars | 61.1 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 8061 mg | 172% | |
*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.
