Lentil Vegetable Soup


  • 1 Tbsp. oil
  • 1+1/2 c. shredded cabbage
  • 1 c. carrots, sliced
  • 1/2 c. celery, diced
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 4 c. water
  • 1+1/2 c. dry lentils
  • 1 c. green beans
  • 1 c. frozen peas
  • 4 medium red potatoes, diced
  • 1/4 c. beef-style seasoning
  • 1/2 Tbsp. salt
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried parsley
  • 1 can (15 oz.) tomatoes, diced (try Italian-seasoned variety)
  • 1 c. V-8 juice (low-sodium) or tomato juice


  1. Heat oil in a large pot over medium heat. Add cabbage, carrots, celery, onion, and garlic. Cook until softened, stirring occasionally, about 5 minutes. Add water, lentils, green beans, peas, potatoes, beef-style seasoning, salt, basil and parsley. Bring to a boil over high heat.
  2. Reduce to a simmer and cook until lentils are softened, about 45 minutes. Add tomatoes and V-8 juice and simmer 15 minutes more.
Browse Cook(s): Stephanie Howard
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.