Easy Vegetable Lentil Rice Soup
Prep time
Cook time
Total time
  • ⅓ cup dried "soup mix" - I used lentils, kidney beans, split peas, long-grain brown rice and barley
  • 2 low-sodium vegetable bouillon cubes (Using mushroom bouillon is really yummy too! I was just out of it)
  • 2 medium carrots, peeled and chopped
  • 2 small/medium zucchinis, ends cut off and the rest chopped into small pieces
  • 2 medium or 1 large potato, cleaned and chopped into smaller pieces
  • 2-3 tbs nutritional yeast
  • ½ tbs white vinegar / rice vinegar
  • ½ tbs curry powder
  • ½ tbs italian seasoning
  • ½ tbs garlic power (or fresh minced garlic)
  • ground black pepper
  • optional: ½ tbs corn starch, to thicken the soup if needed
  1. This is a very easy "throw 99% of everything in and cook" type of thing. In a medium pot, add in the dried soup mix, 2 bouillon cubes, chopped carrots, zucchini and potato. Next, add in the vinegar, curry powder, Italian seasoning and garlic. Fill with water so that is it nearing the top of the pot, but there is still room left so it doesn't overflow. Put a lid on it, and turn onto high heat. It's important not to forget about it though, since after about 8-10 minutes, you want to immediately turn it down to the lowest setting right as it started boiling. Then, set your timer to 60-80 minutes and let it do its thang.
  2. After that time, if everything seems fully cooked (check the dried food), add in the nutritional yeast and corn starch, if desired. Give a quick stir and remove from heat. Then you're all done! Pour into a bowl and wait a few minutes until it isn't super hot. Adjust flavor to your liking - add the ground black pepper, add a tiny bit of soy sauce, more nutritional yeast... etc. Yum yum. :) Wait for the rest in the pot to fully cool before transferring to the fridge.
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/vegetable-lentil-rice-soup/