One of my favorite things in the winter is to eat hearty, hot, homemade soup while curled up on the couch. And why not with a healthy, delicious soup like this! One of my favorite vegetables is mushrooms so this recipe is heavy on that, but you can adjust this in 1,000 ways. Use this recipe as a base, and add or remove veggies however you prefer!
1 small bunch kale, remove leaves from stems, discard stems
2 carrots, diced
- 2 celery stalks, diced
- Assorted mushrooms rinsed, de-stemmed, and sliced (I use cremini and shitake)
- 1 cup lentil beans (or white beans), rinsed
- 32 oz beef broth (or vegetable broth for vegetarian)
- 8 oz water
- Red pepper flakes (optional)
- Sea salt & freshly ground pepper
- In large pot add beef broth, water, carrots, and celery and bring to a boil.
- Add kale, mushrooms, and lentils and continue boiling for 5 minutes. How many mushrooms you add is totally up to you. I used about 6 cremini and 4 shitake. Add a healthy dose of salt and pepper, and about 1 tsp red pepper flakes (if you like yours with a nice kick like me). Reduce heat to low and simmer for 30 minutes (or more if you prefer your beans softer). I did not use canned beans in this recipe so the lentils can be cooked longer than 30 minutes. Taste and adjust seasonings if necessary.
AND THAT’S ALL! Yep – super easy and so healthy you can eat it all day with no guilt. I take it to work for lunch and then eat it again for dinner! I like my soups hearty, i.e. FULL of stuff. If you like yours more soupy, just add more beef broth or water.