Name: Hearty Fresh Vegetable and Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Kidney Beans (canned, low sodium); 1/2 cup Cooked Lentils; 150 grams Firm Tofu; 1 cup Diced Tomatoes; 1 medium Carrot; 1 stalk Celery; 1/2 medium Onion; 2 cloves Garlic; 2 cups Low-Sodium Vegetable Broth; 1 tsp Olive Oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Hearty Fresh Vegetable and Bean Soup

A warming, comforting bowl of vegetable and bean soup bursting with fresh flavors. Tender kidney beans, savory lentils, and firm tofu mingle with diced tomatoes, carrots, celery, onion, and garlic in a fragrant low-sodium vegetable broth. Finished with a hint of olive oil and aromatic herbs, this soup is both nourishing and satisfying.

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NUTRITION

Protein

37g

Fat

13.1g

Carbs

70.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Kidney Beans (canned, low sodium)

1/2 cup Cooked Lentils

150 grams Firm Tofu

1 cup Diced Tomatoes

1 medium Carrot

1 stalk Celery

1/2 medium Onion

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

1 tsp Olive Oil

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PREPARATION

1
Heat the olive oil in a large pot over medium heat.
2
Add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables soften, about 4-5 minutes.
3
Stir in the diced tomatoes and cook for another 2 minutes to combine the flavors.
4
Add the kidney beans, lentils, and tofu (cut into cubes) to the pot.
5
Pour in the vegetable broth and bring the mixture to a simmer.
6
Season with salt, pepper, and add a bay leaf or thyme if desired.
7
Allow the soup to simmer for 15-20 minutes, letting the flavors meld together.
8
Taste and adjust seasonings as needed before serving.