Give this quick 10 vegetable soup recipe a try for a new family favorite meal!

Ingredients

• 2 Tbsp olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3/4 cup poblano pepper, diced
• 2 Tbsp minced garlic
• 1 cup frozen corn
• 4 cups fresh spinach
• 4 carrots, diced
• 1 yellow onion, diced
• 2 stalks celery, diced
• 2 Tbsp tomato paste
• 1 Tbsp dried thyme
• 1 Tbsp paprika
• 1 Tbsp cumin
• 2 Tbsp dried cilantro
• 2 tsp salt
• 1 tsp pepper
• 8 cups vegetable broth
• 1 cup lentils, or pearled barley (rinsed and drained)
• lemon slice, to serve (optional)

Directions

1. In a large pot, heat olive oil on medium heat until hot. Add bell peppers, poblano peppers, garlic, corn, carrots, onion, and celery. Sauté until onions are translucent and veggies are soft, about 8-10 minutes.
2. Add in the tomato paste, thyme, paprika, cumin, chili powder, dried cilantro, salt, and pepper. Stir together with the veggie mixture for 4-5 minutes until fragrant.
3. Pour 1 cup of stock into the pot and deglaze the pot by scraping any brown bits off the bottom with a wooden spatula. Then add the remaining stock and bring to a boil.
4. Turn the heat to medium-low and add in the lentils or pearled barley. Mix the soup together, then cover and simmer for 1 hour.
5. Uncover the soup, stir, then simmer for 15 more minutes. Stir in the spinach (it should wilt in about 1-2 minutes), then turn off the heat.
6. Garnish with a lemon slice, and serve with a slice of thick bread. ENJOY!