Vegetable Bean and Lentil Soup

Prep Time: 20mins
Cook Time: 40mins
WW Blue and Purple plans - 0SP
My Fitness Pal - Cal: 126, Fat: 1g, Carbs: 23g, Prot: 9g

**WW points and Calories/Macros vary depending on the brands of ingredients you use.  It is suggested that if you follow a diet plan that you enter your ingredients into your tracker for accuracy. 

Ingredients

1 small onion chopped

1 Tbsp minced garlic

1 tsp olive oil

1 carton of fat free chicken or vegetable broth

3 cups of water

3 tsp Vegeta vegetable seasoning

1 tsp Tumeric

1 tsp Curry powder

2 cups chopped cauliflower

2 cups chopped butternut squash

2 carrots, peeled and chopped

1 cup chopped celery

1/3 can of diced tomatoes

1 can white kidney beans

3/4 cups of dried lentils

3 cups finely chopped kale

1. Spray bottom of pot you are using for your soup with cooking spray, add the teaspoon of olive oil. Turn stove on to medium heat. 

2. Add chopped onion and garlic, cook until onion starts to get translucent and then add the broth. 

3. Turn heat up and add carrots and squash. Bring to a boil. 

4. Reduce heat to medium and add remaining veggies. Add the water, stir in vegeta, tumeric and curry. Add can of kidney beans and the diced tomatoes. Let simmer for about 15mins. 

5. When you can pierce the carrots with a fork add the lentils and kale. Reduce the heat to low and let this continue to simmer for about 5-6mins and then turn heat off, leaving the lid on the pot. 

6. Give the soup a good stir and taste it. I find salt is not needed here because of the Vegeta seasoning.