Lentil and Bean Veggie Soup

Fall is upon us; and its the perfect time to start making soups. Lentils are a staple in my every day diet. I decided to create this soup based on a bunch of leftover vegetables that I had in my fridge. Surprisingly (well not that surprised) this recipe turned out tasting fantastic.



  • 1 can of lentils, green
  • 1 yellow pepper, chopped in even bite sized pieces
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 1 can of mixed beans (kidney beans, chickpeas, navy beans, black eyed peas)
  • 4 cup of organic vegetable broth
  • 1 cup of water
  • salt and pepper to taste
  • 2 cups of broccoli cabbage mix
  • 1 cup of chopped kale
  • 1 tsp of turmeric
  • 1 tsp of cayenne pepper


  1. Prep all your vegetables (cut, chop and dice them)
  2. Open cans of beans and lentils, rinse thoroughly
  3. Set up crock pot and set the temperate for high
  4. Add all veggies, herbs and legumes to the crockpot
  5. Then add the water and the organic vegetable broth 
  6. Cover and let the soup simmer
  7. After 30 minutes, add spices
  8. Simmer for another 20 minutes, and the soup is ready to serve!


I love eating soup with organic crackers ( I am a cracker freak); I have also just discovered these live.organic Garden Vegetable Cracker Chips that are to die for and add a little extra crunch to your soup.

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