Vegetable Soup

By Maggie Baird


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INGREDIENTS

  • Olive oil
  • 1 medium onion, chopped
  • 2-4 celery ribs and leaves, chopped
  • 1/2 red pepper, chopped (optional)
  • 3 garlic cloves, minced
  • ½ tsp red pepper flakes, to taste
  • 1 tsp Italian seasoning blend, or to taste (or any combination of oregano, thyme, and basil can substitute). 
    *If using fresh herbs, triple the amount.
  • 1 tsp dried basil (if you have fresh basil add it at the end instead)
  • 1-2 dried bay leaves
  • 1-2 zucchini, chopped in large chunks
  • 2-4 carrots, chopped in large chunks
  • 2 cups seasonal vegetables of your choice (frozen or fresh peas, green beans, squash)
  • 4 cups of vegetable stock (or 4 cups of water mixed with two cubes veggie bouillon or equivalent amount bouillon paste)
  • 1 28 oz can tomatoes (crushed or peeled)
  • 2 tbsp Tomato paste (or to taste)
  • 1 tbsp Tamari (or to taste)
  • 1 tsp sea salt
  • ½ tsp pepper
  • 1 15oz can of beans (any kind, drained and rinsed)

Optional:

  • Mushroom powder, to taste (for adding umami flavor)
  • Cooked potatoes, pasta, or rice
  • Vegan Parmesan or nutritional yeast

RECIPE

  1. Coat the bottom of a pot in a thin layer of olive oil over medium high heat. Add onions, celery, and cook until they start to soften, 6-10 minutes. 
  1. Add crushed garlic, red pepper flakes, and Italian seasoning (crushing the dried seasoning as you add them), dried basil, and bay leaves. 
  1. Stir over medium high heat for 2 minutes until fragrant. 
  1. Add carrots, zucchini, seasonal vegetables, and broth, and bring to a simmer. 
  1. Add tomatoes, tamari, mushroom powder, tomato paste, salt, and pepper.
  1. Continue cooking until vegetables are fork tender. Taste and adjust for salt and pepper. 
  1. Add drained and rinsed beans. 
  1. Add your choice of pre-cooked potatoes, pasta, rice, or other grain. 
  2. Optionally top with vegan parmesan, a sprinkle of nutritional yeast, or garnish with chopped fresh basil for a little extra flavor and enjoy!