PEAS AND BEANS SOUP

By Coach BJ

We like it, packed with protein and warms the heart! Ingredients: Prep Time: 20 min

Cook Time: 30  min Serves: 8

• 1 medium carrot, sliced

• 1 celery stalk, sliced

• 1/4 cup shallots, sliced (2 small)

• 2 cloves garlic, slices

• 3 cups vegetable stock (homemade or low sodium)

• 4 cups water

• 1 (28-ounce) can Italian plum tomato (low sodium)

• 1/3 cup green split peas, rinsed, sorted

• 1/3 cup yellow split peas, rinsed, sorted

• 1/3 cup lentils dried, rinsed, sorted

• 2 cups cabbage, shredded

• 1 medium apple (no need to peel if organic), cored and chopped

• 1 (14-ounce) can pinto or adzuki beans (low sodium), include brine

• 2 tablespoons nutritional yeast

• 2 tablespoons tomato paste

• 1/2 lemon (juice)

• 1 teaspoon dried basil (1/4 cup fresh)

• 1 teaspoon mild chili powder

• 1/2 teaspoon dried savory

• 1/2 teaspoon turmeric

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt

Directions:

• In a large soup pot, sauté carrots, celery, shallots and garlic until the shallots are translucent.

• Add all other ingredients into the soup pot.

• Heat to a boil, simmer for about 25 minutes or until vegetables are cooked to your liking.

• Serve over leafy greens.

Nutritional Facts:

Amount per Serving

*Calories 204 *Calories From Fat 4 *Saturated Fat 0g *Sodium 185mg *Total Carbs  36 g Dietary Fiber 14 g * Sugars  8 g *Protein  13 g