Vegan Veggie Soup
This is my own soup creation. It's simple and made with vegetable stock to keep it healthy and meat-free.
This is my own soup creation. It's simple and made with vegetable stock to keep it healthy and meat-free.
- 0.5 onion diced
- 2 cloves garlic minced
- 2 stalks celery diced
- 2 medium carrots diced
- 3 cups vegetable stock
- 1/2 cup fresh basil
- 1 cup pasta (any fun size. i used ziti)
- 1 cup fresh green vegetable (i used snap peas)
- 1 can garbonzo beans (do not drain)
- 1 can kidney beans (do not drain)
- 1 salt and pepper to taste
- 1 tablespoon chili powder
- 2 tablespoon olive oil for the pan
- 1 can tomatoes sauce
- 1 block tofu cubed small
- 1 tablespoon vegan worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon italian seasoning
- 2 tablespoons nutritional yeast
- Carbohydrate 73.5062619308182 g
- Cholesterol 20.44 mg
- Fat 6.46122032862365 g
- Fiber 10.6738811827814 g
- Protein 20.3054637267855 g
- Saturated Fat 0.914072788513455 g
- Serving Size 1 1 Serving (1493g)
- Sodium 5846.1611065644 mg
- Sugar 62.8323807480368 g
- Trans Fat 0.995891540498999 g
- Calories 418 calories
Step-by-step
- Heat the 1 tbs oil on medium heat and add the onions until translucent.
- Add the garlic, celery, carrots and saute until soft (about 5 minutes).
- Add the tomatoes and vegetable stock. Bring to a boil and lower heat to a simmer.
- Add the basil, parsley and pasta and cook for 10 minutes.
- Add your green veggie and the beans, chili powder and Italian seasoning Cook on low for another 20-30 minutes. Add salt and pepper to taste.
- In a separate pan, add 1 tbs of oil (toasted sesame oil also works!) and heat until simmering. Add tofu and cook until golden brown. Add soy sauce and Worcestershire sauce and cook until most of the moisture is gone. Add yeast and cook until dry.
- When soup is finished, split the tofu into 4 servings and add about 2 minutes prior to service.
As a busy mom of three, I'm always looking for ways to feed my family healthy and delicious meals without breaking the bank. This vegan veggie soup is my go-to meal for those busy weeknights when I don't have a lot of time to cook. It's packed with fresh vegetables, and it's super easy to make.
Plus, it's a great way to use up any leftover vegetables you have in your fridge. Simply chop up your favorite vegetables, add them to the soup, and simmer until tender. I like to add a variety of vegetables to my soup, such as carrots, celery, onions, green beans, and tomatoes. But you can add any vegetables you like.
This soup is also a great source of protein, thanks to the tofu. I like to cube the tofu and fry it until golden brown before adding it to the soup. This gives the tofu a crispy texture and adds a delicious flavor to the soup.
The best part about this soup is that it's so versatile. You can easily customize it to your own taste. For example, if you like spicy food, you can add a tablespoon of chili powder or red pepper flakes. Or, if you want a creamier soup, you can add a cup of coconut milk or cashew cream.
No matter how you customize it, this vegan veggie soup is sure to be a hit with your family and friends. It's a delicious, healthy, and affordable meal that's perfect for any occasion.
