Vegetable Soup

Vegetable Soup

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 15 minutes

Cook Time: 45 minutes

Makes: 6-8 servings

Packed with delicious flavor, healthy vegetables and a soothing broth, this soup is perfect to cozy up to on a cold winter evening. You can (and should 😊) double the recipe and if you have more than you can eat in a week, you can store this soup in your freezer for later.


  • 1 onion, chopped
  • 5 garlic cloves, peeled & chopped
  • 32 oz vegetable broth
  • 14.5 oz diced tomatoes
  • ½ cup uncooked french lentils
  • 2 medium potatoes, chopped
  • 3 carrots, chopped
  • ½ cup frozen peas
  • ¼ cup barbecue sauce
  • ½ tsp dried thyme
  • ½ tsp paprika
  • 1 tsp worcestershire sauce
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp chili powder
  • 3 tbsp coconut oil



  • Hamama microgreens
  • Bread
  • Crackers
  • Braggs Amino Acids for an extra pop of flavor
  • Smoked salt (or regular salt) and pepper to taste




  1. Heat a large soup pot on medium high heat. Add the coconut oil and onions and cook until translucent.
  2. Add in your garlic and cook for about a minute, stirring frequently until fragrant.
  3. Add in the vegetable broth, tomatoes and lentils and bring to a boil. Once boiling, turn down the heat to a simmer and add in the rest of your ingredients, except the peas.
  4. Cover with a lid while it simmers for about 45 minutes.
  5. When your soup is just about ready, add in your peas last and let cook until soft or to your liking..
  6. Serve your soup and enjoy with some fresh microgreens, bread or crackers, a little splash of braggs amino acids for an extra burst of flavor, smoked salt and pepper to taste!

Make this recipe today!

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