1/22/2019 Easy Vegetable Soup

Easy Vegetable Soup

Total: 30 mins Nutritional Guidelines (per serving)
Prep: 10 mins 347 12g 44g 18g
Cook: 20 mins Calories Fat Carbs Protein
Yield: 6 servings
See Full Nutritional Guidelines
(Nutrition information is calculated using an ingredient database and should be considered
an estimate.)

Many recipes touting to be vegetable soup also contain chicken or beef stock as a base. Not here—this is a recipe for true vegetable soup, from scratch, that any
vegetarian or vegan can enjoy.

Making a great vegetable soup is a skill a home chef should have in his or her cooking repertoire. Not only is it great on a cold night or anytime comfort food is
called for, but it's good for you and, depending on how many veggies you use and how chunky you cut them, it can be a complete and filling meal.

All it takes is vegetable broth (homemade is, best but water spiked with bouillon is fine), plenty of vegetables, and a few seasonings. You can adjust the
vegetables (and the quantities) in this recipe fairly easily.

Ingredients

■ 1 tablespoon olive oil (or another cooking oil such as canola oil or sunflower oil)

■ 1/2 large onion (chopped)

■ Optional: 3 cloves garlic (minced)

■ 2 ribs celery (chopped)

■ 2 carrots (sliced and peeled)

■ 2 cups mixed vegetables (chopped, try cauliflower, zucchini, or green beans)

■ 1/2 teaspoon salt

■ 1/2 teaspoon garlic powder

■ 1 teaspoon thyme

■ 1 teaspoon oregano

■ 1 bay leaf

■ 8 cups vegetable broth (or 8 cups water + 2 cubes vegetable bouillon)

■ 1 (14-ounce) can tomatoes (undrained)

■ Optional: Parmesan cheese or Parmesan cheese substitute

Steps to Make It

Gather the ingredients.

01
Heat oil in a large soup or stock pot. Add the chopped onion, optional minced garlic, chopped celery, and sliced carrots. Sauté, stirring for 3 to 4 minutes, until
02
onions are soft but do not let them brown.

Add your choice of mixed chopped vegetables and heat for 1 to 2 minutes more. Do not let them brown.
03
Add salt, garlic powder, thyme, and oregano stirring to coat the vegetables well.
04
Add bay leaf, vegetable broth or water mixed with bouillon cubes, and undrained tomatoes. Bring to a boil, stir, reduce heat, and simmer until the vegetables
05
are tender - about 8 to 12 minutes.

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1/22/2019 Easy Vegetable Soup
Adjust seasonings to taste.
06
07 Remove the bay leaf and serve your homemade vegetable soup with a sprinkle of Parmesan cheese or Parmesan cheese substitute and some crusty bread or
crackers.

08 Enjoy!

Tips

■ While you can add or subtract whatever veggies you'd like for this recipe, the onions, celery, and carrots add quite a bit of flavor, so it's best not to
replace those unless you absolutely have to.

■ To add even more substance to this hearty soup, you can add 1 to 2 cups of quinoa that has been previously cooked in water or vegetable broth. Just
reheat it in the hot soup.

Recipe Variations

■ Got broccoli instead of cauliflower? Swap it with no problem.

■ Don't have green beans or want to add extra zucchini? Go right ahead!

■ Need it to be gluten-free? Just be sure to use a homemade, gluten-free vegetable broth, or be sure your store-bought broth is gluten-free. You also
might want to check out this collection of gluten-free vegan soups.

More Vegetarian/Vegan Soup Recipe Ideas

You might want to try some of the most popular vegetarian soup recipes or check out these vegetarian/vegan tomato soup recipes. If you're looking for something with a bit
more protein, these vegetarian/vegan bean soup recipes should fill the bill.

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