What’s better than warm vegetable soup on a cold winter’s day? This recipe is great for the vegan and is hearty enough for anyone. Give it a try and let me know if you made any modifications to it. I love trying out other recipes.
Vegetable Soup
Author:
Janet Bernstein
Recipe type: Soups
Cuisine: Vegan
Serves: 10-12
Prep time:
Cook time:
Total time:
Ingredients
- 1½ T grape seed oil
- 1 onions, cut into medium cubes
- 1 - 2 leeks, sliced
- 3 cloves, garlic
- 1 green zucchini, slicked thick
- 1 yellow zucchini, sliced thick
- 1 red pepper, cut into cubes
- 3 medium carrots, cut into smaller chucks
- 3 medium potato, unpeeled and diced
- 2 tomatoes, diced
- 2 cans low sodium diced tomatoes
- any beans you have at home (optional)
- 10 cups of low sodium chicken broth
- large handful of loosely packed spinach
Instructions
- Heat oil in large soup pot over medium high flame.
- Add onions and sauté a few minutes.
- Add leeks, zucchinis, bell peppers and garlic and sauté until everything is tender.
- Add chicken broth, carrots, celery, potatoes, fresh tomatoes and the tomatoes from the cans.
- Bring to a boil.
- Reduce heat to low and simmer until the vegetables and beans are soft and tender.
- Just before serving, add whole spinach.
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