My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Soups, Stews, & Chili

Plant Based Lentil and Vegetable Soup

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Craving a savory, hearty soup? Make beef stew without the beef! A plant-based lentil and vegetable soup can provide comfort, sustenance, and an explosion of flavors.

How can you make a beefless stew? Use lentils!

Lentils are down right magical. They make great tacos, taste wonderful plain or seasoned, cook quickly and are easy to prepare.

Lentil and vegetable soup is a staple in many cultures around the world, loved for its versatility and nutritional value. It combines the earthiness of lentils with the freshness of vegetables, creating a balanced and wholesome meal.

Instant Pot or Stove Top Options

Lentil and vegetable soup can be made quickly in an Instant Pot with Massel beef flavored broth (but it’s actually called concentrated liquid stock). Make it on the stove top with only spices instead of a ready made broth.

What makes this dish especially attractive is its adaptability. You can easily modify the ingredients based on what you have on hand, and it still turns out as a delicious soup.

A Soup for Every Occasion

Whether you’re making a quick weeknight meal, prepping for the week ahead, or serving guests a wholesome lunch, lentil and vegetable soup is endlessly versatile. For busy folks, this soup can easily be prepared in bulk and stored in the refrigerator for several days, or frozen for even longer.

Another fantastic feature of this soup is how customizable it is. Depending on what vegetables you have at home, you can tweak the recipe to include your favorites or even make it more seasonal.

In the fall and winter, root vegetables like sweet potatoes, parsnips, and butternut squash can add warmth and depth to the dish. During the spring and summer months, lighter veggies like zucchini, fresh tomatoes, or bell peppers can give the soup a fresher, more vibrant taste.

Plant Based Lentil and Vegetable Soup Recipe

Ingredients

  • 1 cup diced onions
  • 6 small potatoes, diced (see note above)
  • 3 large carrots, sliced
  • 3 cups chopped broccoli
  • 1 cup dry lentils
  • 2 quarts of water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1 bay leaf

Instructions

Step 1 – Chop Veggies

Add all of the chopped veggies to a large pot on medium heat. I like to do this as I’m cutting them but if you pre-cut them you can do it all at once.

Step 2 – Add Lentils

Add the dry lentils, careful to sort them for debris. I found a stick in mine.

Step 3 – Season

Add the water and all of the seasonings and cover with a lid.

Step 4 – Simmer

Bring to a simmer and allow to simmer for 30 minutes.

Step 5 – Check Tenderness

Check soup, make sure the carrots and potatoes are soft.

Step 6 – Remove Bay Leaf

Remove the bay leaf and serve.

Modification for Instant Pot

If you are making this in an Instant Pot, add all the ingredients as directed, then cook on manual with high pressure for 15 minutes. Allow it to release pressure naturally.

Storage

Storing lentil and vegetable soup ensures you always have a nourishing, ready-to-eat meal on hand. If you plan to eat your lentil and vegetable soup within a few days, storing it in the refrigerator is the best option. Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 4-5 days. When reheating, you can use a microwave or stovetop, bringing the soup to a simmer to ensure it’s fully heated.

For longer-term storage, freezing is a great option. Lentil and vegetable soup freezes exceptionally well, maintaining its texture and flavor. After cooling the soup completely, portion it into freezer-safe containers or resealable bags, leaving a bit of space at the top for expansion. Label each container with the date to keep track of how long it’s been frozen. Stored properly, the soup will last in the freezer for up to 3 months.

More Plant Based Soup Recipes:

If you like this soup, check out these other delicious soup recipes:

Yield: 6 Servings

Plant Based Lentil and Vegetable Soup

Plant Based Lentil and Vegetable Soup

This easy-to-make vegan soup is perfect for a healthy lunch or dinner, loaded with wholesome ingredients like lentils, carrots, potatoes, and spices. Ideal for meal prep or a comforting weeknight meal!

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ingredients

  • 1 cup diced onions
  • 6 small potatoes, diced (see note above)
  • 3 large carrots, sliced
  • 3 cups chopped broccoli
  • 1 cup dry lentils
  • 2 quarts of water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1 bay leaf

Instructions

  1. Add all of the chopped veggies to a large pot on medium heat. I like to do this as I'm cutting them but if you pre-cut them you can do it all at once.
  2. Add the dry lentils, careful to sort them for debris. I found a stick in mine.
  3. Add the water and all of the seasonings and cover with a lid.
  4. Bring to a simmer and allow to simmer for 30 minutes.
  5. Check soup, make sure the carrots and potatoes are soft.
  6. Remove the bay leaf and serve.

Notes

If you are making this in your Instant Pot, you'll add all the ingredients as directed, then cook on manual with high pressure for 15 minutes. Allow it to release pressure naturally.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Broccoli Potato Soup

by 22 Comments

Soup has a way of making you feel better. It doesn’t matter what kind of soup it is, but homemade is the best. This Plant-Based Broccoli Potato Soup is one of my all time favorites!

Broccoli and Potato Soup

I never loved soup until we transitioned to a plant-based diet. After that, I couldn’t get enough soup.

 

I think one of the reasons was that although tasty, a lot of soups contained meat and dairy and were not refreshing. They were greasy, heavy or gave me a stomach ache. This never happens with plant-based soups.

Broccoli Potato Soup

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If you take a look at the ingredients you’ll see why! There is no dairy yet the soup is total comfort food.

I recommend this soup to anyone who is new to cooking because it’s so easy. You basically just cut up veggies. Having a decent knife and cutting board is important but that is all. If you have an Instant Pot you can use it, but it’s really easy to make on the stove. (This recipe was updated and Instant Pot instructions were added.)

Speaking of Instant Pot, I love mine! Here are 10 reasons I decided to buy and Instant Pot!

If you don’t have an Instant Pot, a big soup pot will work perfectly. Plus, you’ll enjoy the glorious smell of it simmering on your stove.

Broccoli Potato Soup

Broccoli Potato Soup

broccoli potato soup

Broccoli Potato Soup

 Broccoli Potato Soup

Broccoli Potato Soup

Instant Pot Broccoli Potato Soup

This simple soup is best for people who don't want to be overwhelmed with strong flavors. The veggies bring the flavor!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 1/2 to 2 pounds potatoes + enough water to cover potatoes
  • 1/2 a onion, diced
  • 1 stick celery, sliced
  • 1 carrot, sliced
  • 1 bay leaf
  • 1 crown of broccoli, chopped
  • salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1 Tbsp nutritional yeast
  • 1/4 cup plant milk

Instructions

  1. Scrub and chop potatoes. Place them in a pan of water and bring to a boil. You can also use vegetable broth for a heartier flavor.
  2. Add diced onion, carrot and the bay leaf (you will remove the bay leaf before serving).
  3. Once carrots and potatoes are almost tender add broccoli and spices.
  4. Simmer for 5-10 minutes.
  5. The soup is ready to eat as is. For a more savory soup add 1/4 cup of plant milk and 1 Tbsp of nutritional yeast.

Notes

If you'd like strong flavors. I recommend adding my Dry Veggie Broth Mix or more spices like garlic, onion, and nutritional yeast.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Soup

Instant Pot Instructions

If you are making this Broccoli Potato Soup in the Instant Pot, you’ll add all the ingredients to your pot. Then you will close and seal the lid. Cook on manual for 10 minutes, with a natural pressure release. If you have an newer Instant Pot, it won’t say manual, there will be a button that says Pressure Cook.

When possible, I will allow my pot to sit undisturbed so the flavors have a chance to blend together. This will also give the pot time to naturally release pressure.

Broccoli Potato Soup

Another great thing about this soup is that it is very inexpensive to make. We almost always have the ingredients on hand so it’s a no brainer.

Yield: 4+

Instant Pot Broccoli Potato Soup

Instant Pot Broccoli Potato Soup

Instant Pot Broccoli Potato Soup is an easy and delicious soup your family will love. This soup is big on veggies!

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 to 2 pounds potatoes + enough water or veggie broth to cover potatoes
  • 1/2 a onion, diced
  • 1 stick celery, sliced
  • 1 carrot, sliced
  • 1 bay leaf
  • 1 crown of broccoli, chopped
  • salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1 Tbsp nutritional yeast (more if desired)
  • 1/4 cup plant milk

Instructions

  1. Chop veggies and add them to your Instant Pot.
  2. Cover with water or veggie broth, then add spices.
  3. Close and seal the lid. Cook on Manual (Pressure Cook) for 10 minutes. The pot may take 20-30 minutes to come to pressure before cooking begins.
  4. Once done cooking, allow pressure to release naturally. This may take 15 minutes or so. Carefully open the pot.
  5. Remove the bay leaf. Add salt or other spices if desired.

Notes

This soup has a mild flavor. It's perfect for kids who don't like "spicy" foods but enjoy veggies. For a richer flavor, add my Dry Veggie Broth Mix or more nutritional yeast.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Instant Pot
Broccoli Potato Soup

If you like this, check out my Crock Pot Potato Soup too!

Photos by Melodee Fiske. 

Potato Kale Soup

by 29 Comments

If you typically turn your nose up at kale, then this plant based potato kale soup is for you. Using frozen, chopped kale is part of the secret that makes it so good (and easy).

The hardest part of this recipe is cutting up the potatoes. I’m including instructions for making this soup on the stove, in the Crock Pot AND in the Instant Pot!

Potato Kale Soup Recipe

Simple is often the best way to go with vegan food. With only five ingredients, you can taste every flavor in this potato kale soup.

Leave the peels on the potatoes to cut down on time. Using frozen kale eliminates the need to wash and process it. And you should have veggie broth mix or bullion on hand. It truly is a simple soup to put together, yet very satisfying.

How to Make Potato Kale Soup

Ingredients

  • 3 lbs of potatoes, chopped into bite-sized pieces (peeling is optional)
  • 3 carrots, sliced
  • 3 ribs celery, sliced
  • 1 10 oz bag of frozen kale
  • 1/3 cup dry veggie broth mix (or bullion) (you can add more if needed)
  • Enough water to “just” cover everything

Note: This soup can be made on the stove, in the Crock Pot or in the Instant Pot.

Instructions

1. Place all of the veggies into the pot. Sprinkle in Dry Veggie Broth Mix or use your favorite broth or bullion.

2. Cover with water and give it a good stir.

3. Cook covered.

Stove Top version: Cook over medium heat for about 30 minute. The time will vary depending on how large the veggies are.

Crock Pot version: Cook on low for 7 hours or high for 4 hours.

Instant Pot version: Press the Manual or Pressure Cook button, for 10 minutes on high pressure. Then allow the soup to natural release for another 5 minutes and the release the remainder of the pressure.

Serve

This would be great as a starter leading up to a meal but we usually just eat it on it’s own. If you are a baker I recommend making a nice crusty bread to go with it.

This may be the easiest soup you’ll ever make. There is only one measurement involved and a little cutting. Everyone in my family loved it. This is my favorite way to eat kale.

0 Reasons I bought an Instant Pot

If you aren’t sure what an Instant Pot is be sure to check out 10 Reasons I Bought an Instant Pot!

More Delicious Soups

Check out these other plant based soups packed with veggies:

Potato Kale Soup

Vegan potato kale soup

Potato Kale Soup that even people who don't like kale will love.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 lbs of potatoes, chopped into bite-sized pieces (peeling is optional)
  • 3 carrots, sliced
  • 3 ribs celery, sliced
  • 1 10 oz bag of frozen kale
  • 1/3 cup dry veggie broth mix (or bullion) (you can add more if needed)
  • Enough water to “just” cover everything

Instructions

    1. Place all of the veggies into the pot. Sprinkle in Dry Veggie Broth Mix or use your favorite broth or bullion.
    2. Cover with water and give it a good stir.
    3. Cook covered. (See Notes for variations)

Notes

  • Stove Top - Cook over medium heat for about 30 minute. The time will vary depending on how large the veggies are.
  • Crock Pot - Cook on low for 7 hours or high for 4 hours.
  • Instant Pot - Press the manual or pressure cook button, for 10 minutes on high pressure. Then allow the soup to natural release for another 5 minutes and the release the remainder of the pressure.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Using Frozen Kale in Soup

This soup recipe uses frozen kale because it’s so easy to work with and it’s convenient to keep it in the freezer until you are ready to use it. I never have to worry about using it all before it goes bad. You can use fresh kale instead, simply wash and chop the fresh kale and add it to the recipe. I prefer to remove the stems before using kale. They are fibrous and harder to eat until you love them.

Simple Veggie Soup in the Instant Pot

by 11 Comments

I want to start by telling you that this soup can be made on the stove or in the Crock Pot as well. For those of you with an Instant Pot you can cook this soup much more quickly.

This Simple Veggie Soup (in the Instant Pot) is so easy and delicious. You can add different ingredients if you prefer but this is made with basic veggie staples that we always have on hand. You know me, I like to keep it simple.

simple veggie soup

There are a few variations on this recipe. To make this soup heartier you can add Great Northern beans. It will cook more quickly if you soak the beans ahead of time. The soup is delicious with or without beans.

I added all of the ingredients to the Instant Pot in the morning and set the timer to come on 4 hours later so it would be ready in the afternoon. This will allow the beans to soak for a while if you are using them

Simple Veggie Soup in the Instant Pot

Ingredients

  • 1/2 an onion, diced
  • 2 cups broccoli, chopped
  • 1 large carrots, sliced (this equaled 1 cup of carrots for me)
  • 5 red potatoes, quartered (I didn’t peel them)
  • 3 liters of water (12 cups)
  • 1 cup dry Great Northern beans (optional)
  • bullion or dry broth mix (read the label to figure out the appropriate amount)

Do

  1. Put all of the ingredients into the Instant Pot and close the lid.
  2. Press the SOUP button, then if using the timer press the TIMER button.
  3. Use the + or – buttons to select the appropriate number of hours you’d like the Instant Pot to delay cooking. (The time will be the delayed time before the Instant Pot starts.) Remember that it takes time for the Instant Pot to heat up and cool down, especially when cooking soup so you need to take that time into consideration.
  4. Once the Soup is done the Instant Pot will keep it warm until you press CANCEL. Allow the steam to release naturally or use the quick release.

Serve

We eat this soup as is with maybe a sprinkle of salt. It’s perfect if you’ve been fighting a cold or are just in the mood for warm veggies.

Notes

If you are cooking it immediately you do not need to select the TIMER button.

If you are using dry beans they need to be soaked OR you may need to increase the cooking time, check the cooking time chart to be sure.

If you are making this in the Crock Pot just cook it all day or for about 6 hours.

If you are using beans and cooking this on the stove it will take about 90 minutes to cook soaked beans, if the beans haven’t been soaked it will take longer. I recommend you cook the beans first then add them to the soup.

The soup will take about 30 minutes without beans or with previously cooked beans.

Do you ever just make a simple soup? What are your “must” have ingredients? 

Creamy Tomato Soup: Never Eat Condensed Soup Again!

by 15 Comments

Sometimes I create a recipe that is so good we are completely surprised. I’m a pretty good cook, but I don’t expect to be able to recreate some foods, especially with all of the food sensitivities in our house.

creamy tomato soup
creamy tomato soup

Unlike the big name condensed soups (you know who I’m talking about) that use tomato paste, corn syrup, wheat and plenty of chemicals, this recipe uses only real vegetables. I am in love with this vegan, gluten-free, and sodium-free Creamy Tomato Soup. I have a feeling you will probably love it too. It is perfect for spring and summer time when you can get garden fresh tomatoes AND it doesn’t require the use of a stove! I made this with the help of my Crock-Pot and my Blendtec! Easiest. Soup. Ever! If you are not in the mood for a warm soup you can also drink this cold!

Creamy Tomato Soup

Vegan and Gluten-Free

Ingredients

  • 9 tomatoes (these were vine ripened tomatoes and between Roma and Beefsteak tomatoes in size)
  • 1 large onion
  • 3 ribs of celery
  • 8 cloves of garlic
  • 3 carrots
  • 1 to 2 cups of water

Do

  1. Wash all produce well and remove and discard any leafy ends.
  2. Put all veggies in a Crock-Pot. Veggies can be cut if needed. I cut the celery, carrots and onions so they would fit better but left the tomatoes whole. My Crock-Pot was almost overflowing.
  3. Cook on low all day.
  4. Allow to cool slightly then blend in a Blendtec or high-powered blender. I let mine cool all the way. Don’t burn yourself. 🙂
  5. Add salt if needed.

Serve The soup is perfect as is or with a light dusting of salt. You could eat it with crackers, toast or a grilled Faux Cheesy Snack. I also love it cold! It’s a perfect quick snack that I can drink easily in a cup when I’m on the go and it tastes a lot like V-8.

A few months ago we bought a Blendtec and have been loving it! It has made a lot of new recipes possible like my Green Chili White Bean Dip and my Creamy Italian Salad Dressing.

TIP! I store this soup in a pitcher so I can easily pour it into a bowl or a cup and it takes up less room in the fridge than a bowl.

Do you love Tomato Soup? Next time I’m going to make a spicy version!

Yield: 6 Servings

Creamy Tomato Soup

creamy tomato soup

vegan, gluten-free, and sodium-free Creamy Tomato Soup

Prep Time 10 minutes
Cook Time 8 hours
Additional Time 30 minutes
Total Time 8 hours 40 minutes

Ingredients

  • 9 tomatoes (these were vine ripened tomatoes and between Roma and Beefsteak tomatoes in size)
  • 1 large onion
  • 3 ribs of celery
  • 8 cloves of garlic
  • 3 carrots
  • 1 to 2 cups of water

Instructions

  1. Wash all produce well and remove and discard any leafy ends.
  2. Put all veggies in a Crock-Pot. Veggies can be cut if needed. I cut the celery, carrots and onions so they would fit better but left the tomatoes whole. My Crock-Pot was almost overflowing.
  3. Cook on low all day.
  4. Allow to cool slightly then blend in a Blendtec or high-powered blender. I let mine cool all the way. Don’t burn yourself. 
  5. Add salt if needed.

Notes

You could eat it with crackers, toast or a grilled Faux Cheesy Snack. I also love it cold! It’s a perfect quick snack that I can drink easily in a cup when I’m on the go and it tastes a lot like V-8.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Hearty Lentil & Barley Stew

by 7 Comments

When the air turns crisp and comfort food calls, there’s nothing better than a hearty bowl of lentil and barley stew. Packed with wholesome vegetables, fiber-rich grains, and savory broth, this simple recipe will fill your kitchen with warmth and your belly with satisfaction. Let’s dive into making this wholesome, cozy dish.

This stew contains gluten but you can use rice or quinoa in its place for a gluten-free option. The potatoes, carrots and celery along with the lentils and barley will provide plenty of fuel for shoveling snow or chasing your kids up and down the sledding hill.

Why You’ll Love Lentil & Barley Stew

Not only is this stew delicious, but it’s also incredibly nutritious. Lentils provide plant-based protein, barley adds fiber, and the medley of vegetables offers a variety of vitamins and minerals. Plus, it’s budget-friendly and easy to customize with whatever veggies you have on hand.

The combination of lentils and barley creates a thick, satisfying stew that feels like a warm hug on a cold day. It’s perfect for combating winter chills while being lighter and healthier than traditional stews.

Should I Soak Barley Before Adding to Stew?

Soaking barley before adding it to stew is optional and depends on the type of barley and how quickly you need it to cook. Personally, I don’t bother.

When to Soak Barley:

  • Pearl Barley: Soaking isn’t necessary because pearl barley is pre-processed to remove the hull, allowing it to cook in about 25–30 minutes. However, soaking for 1–2 hours can speed up the cooking process if you’re short on time.
  • Hulled Barley: Hulled barley retains its bran layer and takes longer to cook (about 40–50 minutes). Soaking overnight reduces cooking time and makes it more tender.

Tips for Adding Barley to Stew:

  • Dry Barley: If you don’t soak the barley, simply add it early in the cooking process, so it has enough time to cook fully.
  • Pre-Cooked Barley: If you’ve pre-soaked or cooked the barley, add it toward the end of the stew’s cooking time to prevent overcooking.

In most cases, dry barley works perfectly well when added directly to a simmering stew. It will absorb the flavors of the broth as it cooks, enhancing the dish’s overall taste.

Lentil & Barley Stew

Ingredients

  • 4 cups water
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 2 Tbsp Dry Veggie Broth Mix
  • 1 carrot, chopped
  • 2 small potatoes (with skin on), chopped
  • 1/4 cup dry (uncooked) barley
  • 3/4 cup cooked lentils (or 2/3 uncooked)

Instructions

Step 1 – Prepare Ingredients

Add all of the ingredients to a pot and cook over medium heat.

Step 2 – Cook

Cook until barley is soft, maybe up to 45 minutes. Add more water water if necessary.

Step 3 – Serve

The soup is delicious on its own, but here are some serving suggestions to complement the dish:

  • Crusty Whole-Grain Bread: Perfect for soaking up the hearty broth.
  • Garlic Herb Flatbread: Add a flavorful twist with fresh herbs and olive oil.
  • Side Salad: A simple green salad with a tangy vinaigrette balances the stew’s richness.
  • Roasted Vegetables: Serve with roasted root veggies like carrots, parsnips, or sweet potatoes.
  • Brown Rice or Quinoa: Spoon the stew over a bed of grains for extra texture and nutrition.
  • Vegan Yogurt Dollop: Add a creamy element with unsweetened plant-based yogurt.
  • Toasted Seeds or Nuts: Sprinkle on pumpkin seeds, sunflower seeds, or chopped walnuts for crunch.
  • Herb Garnish: Top with fresh parsley, cilantro, or dill for a burst of color and flavor.
  • Avocado Slices: Creamy avocado pairs wonderfully with the earthy stew.
  • Vegan Cheese Shreds: Add a cheesy note with plant-based parmesan or cheddar-style shreds.
  • Pickled Veggies: Tangy pickled onions, cucumbers, or radishes add a delightful contrast.
  • Cornbread: Opt for a vegan cornbread recipe to serve alongside for a Southern-inspired twist.

Each option enhances the flavors and textures of the stew while keeping it entirely plant-based.

Storage

Storing lentil and barley stew is simple and helps you enjoy leftovers throughout the week. Allow the stew to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4–5 days. For longer storage, freeze the stew in freezer-safe containers or resealable bags, leaving some space at the top for expansion. Label the containers with the date for easy tracking.

When ready to eat, thaw frozen stew overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water or broth to restore its original consistency. This makes it a convenient, make-ahead meal for busy days.

More Plant Based Soup Recipes

If you like this stew, you’ll love these recipes too:

Yield: 4 Servings

Hearty Lentil & Barley Stew

Hearty Lentil & Barley Stew

Hearty lentil and barley stew packed with wholesome vegetables and rich flavors—perfect for a cozy, nutritious meal.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 3 cups water
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 2 Tbsp Dry Veggie Broth Mix
  • 1 carrot, chopped
  • 2 small potatoes (with skin on), chopped
  • 1/4 cup dry (uncooked) barley
  • 3/4 cup cooked lentils (or 2/3 uncooked)

Instructions

  1. Add all of the ingredients to a pot and cook over medium heat.
  2. Cook until barley is soft, maybe up to 45 minutes. Add more water water if necessary.
  3. Serve.

Notes

This is delicious with crusty bread and a side salad.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo