The recipe is very forgiving, allowing for imprecise measurements.
Recipe Summary Chunky Vegetarian Vegetable Soup (Fast And Easy)
I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.Ingredients | Soup Recipes With Kale
2 tablespoons olive oil
½ onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper
Directions
Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
For vegetable broth, I use 2 no salt added vegan bouillon cubes and 4 cups of water. I do not add any salt to the soup when cooking it, but allow others to salt their own bowl.
Info | Soup Recipes With Kale
prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
10
Yield:
10 servings
TAG : Chunky Vegetarian Vegetable Soup (Fast And Easy)
Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,
