Vegan Veggie Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 tablespoon olive oil for the pan
- 0.5 onion diced
- 2 cloves garlic minced
- 2 stalks celery diced
- 2 medium carrots diced
- 3 cups vegetable stock
- 1 can tomatoes diced
- 1/2 cup fresh basil
- 0.5 tsp parsley
- 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
- Carbohydrate 67.0594223180522 g
- Cholesterol 20.44 mg
- Fat 3.2269934897284 g
- Fiber 9.21755526688679 g
- Protein 12.1758917202549 g
- Saturated Fat 0.442017889341664 g
- Serving Size 1 1 Serving (1347g)
- Sodium 4739.81155017509 mg
- Sugar 57.8418670511654 g
- Trans Fat 0.473973094835802 g
- Calories 341 calories
As a busy housewife, I'm always looking for ways to get a healthy and delicious meal on the table quickly and easily. This vegan veggie soup is one of my go-to recipes because it's simple to make and packed with nutrients.
The soup is made with a base of vegetable stock, which keeps it low in fat and calories. I add a variety of vegetables to the soup, such as onions, celery, carrots, tomatoes, and green beans. I also add a can of garbanzo beans and a can of kidney beans for extra protein and fiber. The soup is seasoned with basil and parsley, and I add a little bit of salt and pepper to taste.
This soup is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber. I like to serve it with a side of whole-wheat bread or rice.
Step-by-step
- Heat the 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. Cook on low for another 20-30 minutes.
- Add salt and pepper to taste.
