New Year’s Soup Recipe

This traditional New Year’s Soup recipe with beans, lentils, and walnuts is one of my favorite soup recipes. This vegetarian soup is hearty and healthy.


  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • Pinch red pepper flakes
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 10 1/2 cups (2.5 liters) vegetable stock or broth
  • 5.25 ounces (150 grams) brown lentils
  • 1 1/2 cups cooked garbanzo beans or black-eyed peas, rinsed if using canned
  • 2 cups (350 grams) cooked pinto or borlotti beans, rinsed if using canned
  • Sea salt, to taste
  • 120 grams thin egg noodles, fresh or dried (use Gluten Free if desired)
  • 3 1/2 ounces (100 grams) fresh spinach leaves, sliced
  • 1/2 cup finely shredded cilantro (optional)
  • 2 tablespoons chopped fresh dill
  • Juice of one lime


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large onion, thinly sliced
  • Plain Greek yogurt or sour cream
  • 1/4 cup chopped walnuts, toasted


  1. Heat the oil in a large pot over medium heat. Sauté the onion and red pepper flakes until softened, about 3 minutes. Add the spices and cook, stirring about 30 seconds.
  2. Add the stock/broth and bring to a boil. Add the lentils. Cook until just tender, about 25 minutes.
  3. In the meantime, prepare the toppings. Heat the olive oil and butter in a saucepan. Sauté the onion until golden and caramelized, about 10 minutes. Set aside.
  4. Add the beans to the stockpot and heat. Once heated, season with salt to taste.
  5. Just before serving, add the noodles and cook until al dente. Add the spinach, cilantro and dill and stir until wilted.
  6. Serve with a dollop of Greek yogurt, a sprinkling of walnuts and a spoonful of caramelized onions with lime wedges on the side.

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