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Vegetable Soup

This soup is tasty and is packed with good nutrition — a great meal for that cold winter day or anytime.

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Servings
1 1/2 cups
Calories Cholesterol Sat Fat Carbs
86 0mg 0.1g 18g
Recipe Chef Pamela Kurp
Course Soups
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 1 1/2 hours
Ingredients
  • 2 potatoes (peeled and cubed)
  • 1 1/2 C carrots (peeled and sliced)
  • 1/2 lb broccoli (cut into small pieces)
  • 3 celery stalks (chopped)
  • 1 C yellow onions (chopped)
  • 2 C mushrooms (crimini) (chopped)
  • 1 C bell pepper (red) (chopped)
  • 2 garlic cloves (minced)
  • 30 oz tomatoes (diced) (canned)
  • 1/2 C green beans (cut into 1" pieces)
  • 1/2 C corn
  • 1/2 C peas
  • 1/2 C lima beans
  • 6 C water
  • 1 Tbsp parsley (fresh) (chopped)
  • 2 Tbsp soy sauce
  • 1 tsp granulated sugar
  • 1/2 tsp black pepper
  • 1/2 tsp basil (dried)
  • 1/2 tsp oregano (dried)
Course Soups
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 1 1/2 hours
Ingredients
  • 2 potatoes (peeled and cubed)
  • 1 1/2 C carrots (peeled and sliced)
  • 1/2 lb broccoli (cut into small pieces)
  • 3 celery stalks (chopped)
  • 1 C yellow onions (chopped)
  • 2 C mushrooms (crimini) (chopped)
  • 1 C bell pepper (red) (chopped)
  • 2 garlic cloves (minced)
  • 30 oz tomatoes (diced) (canned)
  • 1/2 C green beans (cut into 1" pieces)
  • 1/2 C corn
  • 1/2 C peas
  • 1/2 C lima beans
  • 6 C water
  • 1 Tbsp parsley (fresh) (chopped)
  • 2 Tbsp soy sauce
  • 1 tsp granulated sugar
  • 1/2 tsp black pepper
  • 1/2 tsp basil (dried)
  • 1/2 tsp oregano (dried)
Servings
1 1/2 cups
Calories Cholesterol Sat Fat Carbs
86 0mg 0.1g 18g
Recipe Chef Pamela Kurp
Instructions
  1. In a medium pan, steam the potatoes, carrots and broccoli for approximately 5 minutes.
    In a medium pan, steam the potatoes, carrots and broccoli for approximately 5 minutes.
  2. In a large pan, saute the celery, onion, mushrooms, bell pepper, and garlic in a small amount of olive oil until slightly tender.
    In a large pan, saute the celery, onion, mushrooms, bell pepper, and garlic in a small amount of olive oil until slightly tender.
  3. Add the remaining ingredients to the large pan and bring to a boil; lower the heat and continue to cook for approximately an hour or until the vegetables are tender.
    Add the remaining ingredients to the large pan and bring to a boil; lower the heat and continue to cook for approximately an hour or until the vegetables are tender.
Recipe Notes

If desired, for a zestier soup add 1/4 teaspoon of cayenne pepper.

Cover and store for up to one week in the refrigerator, or freeze for up to six months.

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