By Bell Lifestyle

This healthy & tasty soup is packed with vegetables and lentils – it’s low fat, full of flavour, and perfect during cold afternoons!

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 4 medium cloves garlic, chopped
• 6 small carrots (or 4 medium or 2 large), cut into 1/4″ rounds
• 4 small or 2 medium russet potatoes, cubed with skin on
• 8 ounces mushrooms, trimmed and quartered
• 3 cups kidney beans (or 2 14.5-ounce cans rinsed and drained)
• 6 ounces organic baby spinach
• 8 cups water / broth / bean cooking broth
• 1 rosemary sprig
• 1 bay leaf
• 1 tablespoon + 1 teaspoon kosher salt, divided
• freshly ground black pepper
• pinch crushed red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon Sherry Vinegar

Preparation Instructions

1). Roughly chop the onion, carrots, potatoes, and mushrooms. Mince or thinly slice the garlic.
2). Finally, bundle rosemary sprig and bay leaf in a spice bag or cheesecloth tied with string.
3). Heat a large soup pot over medium high heat. Add olive oil and then chopped onion, garlic and rosemary-bay leaf bundle. Cook, stirring occasionally for 5 to 7 minutes.
4). Add potatoes, carrots, and 1 tablespoon of the kosher salt. Cook 3 to 4 minutes, stirring.
5). Add broth and bring to a boil.
6). Add in quartered mushrooms and kidney beans.
7). Cover, reduce heat to a simmer and cook 25 minutes, stirring occasionally.
8). Remove lid and remove bay leaf packet, then add in baby spinach, cumin, red pepper flakes and Sherry Vinegar. Cook uncovered for an additional 10 minutes.