This soup is absolutely delicious and it’s so easy to make and it gives you a great workout. The hardest part is doing all that chopping and waiting for it to simmer. But just wait till you taste the results of your hard labour. This vegan vegetable soup is one that you’ll definitely want to add to your dinner rotation.
It is probably one of the healthiest things you can have for dinner. This recipe calls for half fresh vegetables and half frozen so you still get all that freshness but have the ease of pre-cut frozen veggies too. Feel free to use all fresh if you they are easily available and not too costly. Use organic where available as well to give it added taste. Enjoy the following recipe.
Serves: 4 to 6
- 2 1/2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 2 cups peeled and chopped carrots (about 4)
- 1 1/4 cups chopped celery (about 3)
- 4 cloves garlic, minced
- 4 (14.5 oz) cans low-sodium organic vegetable broth
- 2 (14.5 oz) cans diced tomatoes (undrained)
- 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 1 1/2 cups chopped frozen or fresh green beans
- 1 1/4 cups frozen or fresh corn
- 1 cup frozen or fresh peas
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery and saute 3 – 4 minutes then add garlic and saute 30 seconds longer.
- Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.
- Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 – 30 minutes, then add corn and peas and cook 5 minutes longer.
- Serve warm, with crackers or bread.