Spinach and Beans Soup (Vegetarian)

I am sorry I am being the worst with posting. I have been cooking, obviously, but I have not been posting things. I mean to but then I just forget or end up eating everything before I document the meal. My bad guys.

I'm trying this thing where I eat less meat. This is due to both financial and ecological reasons. I am trying to save money so that future me has less debt to pay, as well as trying to better impact this good old planet. What I am not willing to do it skimp on flavor.

This soup is deliciously simple. I used canned beans because I have learned I do not have the patience to cook dried beans. I also add hot sauce on top of this recipe because I am a firm believer in the fact that hot sauce is always needed.

Anyways, let's get to it so I can go back to studying.

Spinach and Beans Soup (Vegetarian)

Ingredients

1 diced red onion

3 cloves garlic, minced

15 oz. can red kidney beans, drained

15 oz. can chickpeas, drained

8 cups low-sodium vegetable broth

1/2 cup dry lentils

6 cups of spinach, chopped

Directions

1. In a large pot, spray the bottom and cook the onion and garlic over medium-high heat until the onion is translucent.
2. Add in the remaining ingredients, except spinach, and bring to a boil.
3. Bring to a simmer, and place a lid on top and boil for 30-40 mins.
4. Add in the spinach and stir well until fully wilted.
5. Serve and enjoy

Nutritional Information (5 servings)

Calories 243, Total Fat 0g, Sodium 465mg, Carbohydrates 43g, Sugars 7g, Protein 14g