In large saucepan, combine bouillon, carrot, onion, celery and herbs (if using dry herbs).
Bring to a boil over medium heat, turn down to simmer.
Simmer for 10-15 minutes. Add the remaining ingredients.
Simmer for 10 more minutes, or until everything is cooked. If using fresh Basil and Oregano (which I recommend!) add at the end of cooking. Chiffonade is the thin slicing of leafy herbs.
Arrange the leaves in a stack, roll them up cigar-style, and slice the roll as thinly as you can.
Serve with crusty vegan bread (sourdough is awesome...) and a nice tossed green salad.
Feel free to use more vegetables than called for. Even increase the herbs or pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (611g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 1425.9mg||49 %|
|Potassium 1107mg||29 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 30.1g|
|Protein 10.5g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 199
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