Vegan Veggie Soup
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" - angel99216
Yield: 4 Ready in 1 hours
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Verified by stevemur
|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|
|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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