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Vegetable Soup
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Vegetable Soup

Prep Time15 minutes
Cook Time30 minutes
Course: Main Course, Side Dish
Keyword: easy, healthy, soup, vegan, vegetables, vegetarian

Ingredients

  • 1 yellow onion
  • 4 carrots
  • 4 stalks of celery about 2 cups chopped
  • 2 medium potatoes about 2 cups chopped
  • Broccoli about 1 cup chopped
  • Kale about 1 cup chopped
  • 6 oz can tomato paste
  • 7-8 cups vegetable stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon black pepper
  • 1-2 teaspoons dried parsley
  • 1-15 oz can of navy beans OR 1-1/2-2 cups of cooked dried beans

Instructions

  • Chop onion, celery, and carrots
  • Over low heat start cooking chopped onions. Add celery, and carrots cook until veggies are tender, about 5-8 min.
  • Chop all remaining vegetables while onion mix cooks.
  • To the pot add in the vegetable broth. Stir in chopped potato, broccoli, and kale. Add 1 small can of tomato paste. Stir in the oregano, basil, garlic powder, pepper, and parsley. Bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the vegetables are tender, about 20-30 minutes.
  • Add canned or cooked dry beans, stir and serve.
  • This makes a LOT of soup because I love to have leftover soup for lunch during the week and it freezes well. I usually freeze a few cups of soup so I can pull out soup any time.

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