What better way to clean out your fridge and freezer than to make a satisfying pot of vegetable soup? This healthy freezer meal is a win for vegetarians and meat-eaters alike. I love to make a bit pot ahead of time and have it for lunch all week. Makes a great freezer meal too!
I make a form of this at least once a month and then eat it all week long or freeze it for later. Sautéing the tomato paste along with the aromatics adds a bit of umami flavor to what can often be a boring broth. Now, let’s talk lentils for a moment. Not only are these small dried seeds of a legume plant high in fiber, protein, and many other essential vitamins and minerals, but they also lend a mild-tasting creaminess as they “melt” into the soup. If you don’t have lentils on hand, black beans or garbanzo beans are a good substitute.
This recipe can be found in our cookbook, From Freezer to Table.
Here’s a one minute peek into this amazing resource.
Don’t own the cookbook? No worries! A similar recipe on Thriving Home is our Hearty Vegetable Soup.