Vegan Veggie Soup
Recipes » Soups, Stews and Chili » Vegetarian
This is my own soup creation. It's really basic, and I always use vegetable stock to keep it healthy and meat free!
"This is the best vegan soup ever. I loved how filling it was. I doubled the recipe cause I thought vegetable soup couldn't possibly feed the four of us. Needless to say we had lots of leftovers. This will be a weekly dish in our house" - angel99216Yield: 4 Ready in 1 hours
Cuisine: AmericanMain Ingredient: Vegetables
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| 1 tablespoonOlive Oil; for the pan |
| 0.5 onion; diced |
| 2 clovesgarlic; minced |
| 2 stalkscelery; diced |
| 2 mediumcarrots; diced |
| 3 cupsvegetable stock |
| 1 cantomatoes; diced |
| 1/2 cupfresh basil |
| 0.5 tspparsley |
| 1 cuppasta; (any fun size. I used ziti) |
| 1 cupfresh Green Vegetable; (I used snap peas) |
| 1 canGarbonzo beans; (do not drain) |
| 1 canKidney beans; (do not drain) |
| 1 salt and pepper; to taste |
Vegan Veggie Soup Preparation
Heat the oil on medium heat and add the onions until translucent.
Add the garlic, celery, carrots and saute until soft (about 5 minutes).
Add the tomatoes and vegetable stock. Bring to a boil and lower heat to a simmer.
Add the basil, parsley and pasta and cook for 10 minutes.
Add your green veggie and the beans. Cook on low for another 20-30 minutes. Add salt and pepper to taste.
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Vegan Vegetable Soup
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