Recipe Adaptations

Vegan

This protein rich soup with lentils gets thick with vegetable additions.  One pound of mushrooms works well in this recipe also, as an alternative to eggplant

You Will Also Need: 

• 4 Tbsp. oil
• 1 medium onion, diced
• 1 firm eggplant, cubed or 1 lb. of mushrooms, chopped
• 4 cups vegetable broth (32 oz.)
• 1 can tomatoes with green chilies (10 oz.)  or 14 oz. can diced tomatoes
• 1 Tbsp. Worcestershire sauce

Here’s What You Do: 

1. Cut up eggplant into a drainer, salt well, and let stand 30 minutes.
2. In a 4-quart pot, heat oil over medium high heat.
3. Sauté onion about 5 minutes.  Add eggplant or mushrooms for 5 minutes.  Remove and set aside.
4. Stir in contents of goulash mix.  Add broth, bring to a boil, and then reduce to a simmer.
5. Stir in tomatoes, eggplant or mushrooms and Worcestershire, cover and continue to simmer for 20 minutes.

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Recipe Variations

INVENTIVE VARIATION

1. Serve on top of cooked wide egg noodles for a classic Eastern European dish.
2. For a soupier version that will serve more people, add one 12 oz. bottle of a hearty beer and serve with crusty whole grain bread.

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

• To reduce sodium: use a low-sodium broth, bone broth, or stock.
• For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
• For added nutrition: look in your fridge/garden and add any vegetables you have on hand!