I really do make as much soup as I possibly can in the cooler months. As you can no doubt tell, Dear Reader, John.e and I love to have soup on hand at all times. I cannot stress enough how it makes for such a fast and easy weeknight dinner. Because, even me, yes me, the food blogger and kitchen fanatic, can sometimes tire of the need to prepare a meal every night. Soup, usually cooked on a Sunday, allows me to get a meal on the table quickly on a Monday or Tuesday with little mess and fuss.
This soup, particularly, lends itself really well to being refrigerated. I would certainly refrain from freezing the soup simply because the chunks of potatoes become soggy and gritty when thawed. If you portion this soup into glass bowls with tight-fitting lids, I assure you it will last in the refrigerator for at least 5-7 days. At that point, you will have eaten it all anyway, because it’s so damn delicious!
In addition to tasting good, this soup is also good for you! Not only is it vegetarian, and we all know we can benefit from eating more veggies, it’s also loaded with hearty ingredients that will make you feel like you’ve just eaten a big bowl of comfort. The mushrooms add a meaty texture to the soup, while the lentils and beans add fibre and substance. The only thing this soup needs is a good piece of crusty bread and a friend to share it with!
Don’t worry, Dear Reader, in typical fashion, my recipes usually result in large amounts of food, and this soup is no different – there’s lots to share or save. So, post an invitation to dinner on your Facebook wall and see how many people show up at your door. Tell them to bring wine. 🙂 Enjoy!
- 2 tablespoon olive oil
- 1 tablespoon salted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large onion, finely diced
- 3 leeks, sliced
- 3 stalks celery, thinly sliced
- 3 carrots, thinly sliced
- 5 cups cremini mushrooms, sliced
- 8 cups vegetable stock
- 2 large white-flesh potatoes, chopped
- ¼ cup tomato paste
- 2 cups canned lentils, drained
- 2 tablespoons soy sauce
- 2 cups canned kidney beans, rinsed and drained
- ¼ cup chopped fresh parsley, plus more for garnish
- In a large, heavy-bottom stock pot, heat the olive oil over medium heat. Add the onions, leeks, celery, carrots, salt and pepper. Stir to combine. Cook the veggies in the oil for a full 10 minutes, stirring occasionally.
- In the meantime, add the butter to a sauté pan, and sauté the mushrooms until deep brown in colour. Set aside.
- Back to the stock pot… pour in 8 cups of veggie stock. Add the potatoes. Stir, cover, and allow to cook for 20 minutes.
- Add the tomato paste, lentils, and soy sauce. Stir and cook for an additional 10 minutes.
- Add the cooked mushrooms, the kidney beans, and the parsley to the soup. Stir well. Cover and allow to simmer for 10 minutes.
- Turn off the heat and allow soup to sit for 5 minutes, stirring once or twice, and serve.