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Healthy Texas Vegan

Vegetable Soup

This vegetable soup recipe is one of my favorites and something I always keep in the refrigerator. It is lite but full of delicious vegetables. We enjoy it as a full meal or as an appetizer to a meal. It is versatile as you can use the veggies you have on hand and adapt to your taste.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 10 people
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 onion, chopped
  • 2 stalk celery, sliced
  • 2 carrots, sliced
  • 2 large potatoes, cubed
  • 1 can fire roasted tomatoes, diced
  • 3 tbsp fresh basil, chopped
  • 8 cups vegetable stock
  • 2 sm zucchini, sliced
  • 2 cups cauliflower florets
  • 1 cup frozen green peas
  • 1 cup frozen corn kernels
  • 2 tbsp soy sauce
  • salt and pepper to taste

Method
 

  1. In a large soup pot, place a small amount of water and sauté the onion, celery, and carrot. Cook and stir over medium heat until the vegetables soften slightly, adding more water as necessary.
    Healthy Texas Vegan - Vegetable Soup
  2. Add the potatoes, canned tomatoes, basil, and veggie stock.
    Healthy Texas Vegan - Vegetable Soup
  3. Bring to a boil, reduce the heat, cover, and cook about 15 minutes.
  4. Next add the zucchini and cauliflower and cook for an additional 10 minutes.
  5. Add the peas, corn and soy sauce. Cook for another 10 minutes, or until vegetables are tender.
    Healthy Texas Vegan - Vegetable Soup
  6. Season to taste and ENJOY!
    Healthy Texas Vegan - Vegetable Soup