- 2 tbsp extra virgin olive oil
- 4 cloves of garlic, sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 medium potatoes (1 pound or 450 g), peeled and diced
- 2 large carrots (8 oz or 225 g), peeled and chopped
- 1 cup frozen corn kernels (140 g)
- 1 cup frozen green beans (120 g)
- 1 cup frozen peas (120 g)
- 2 14-ounce cans crushed tomatoes (800 g)
- 4 cup vegetable stock or water (1 l)
- 1 tbsp Italian seasoning, or dried oregano
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Heat the oil in a large pot and sautée the garlic, celery, and onion over medium-high heat until golden brown, stirring occasionally.
- Add all the remaining ingredients, bring to a boil and simmer, partially covered, for 30 minutes or until the potatoes and carrots are tender.
- Serve immediately with roasted chickpeas, baked tofu, seitan, or tempeh meatballs.
- Keep leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months.
- If you don’t eat oil, use some water or vegetable stock instead.
- Use any veggies, spices, or herbs you have on hand.
- I recommend you use fresh garlic, although garlic powder would also work well, as well as onion powder.
- You don’t need to peel the potatoes or the carrots.
- I usually use frozen corn kernels, but canned corn is also a good option.
- You can either use fresh or frozen green beans, as well as canned or frozen peas.
- You could omit Italian seasoning or add a different kind of herb, although it gives the soup a delicious flavor.
- Feel free to use any type of salt.
- Serving Size: 1/6 of the recipe
- Calories: 195
- Sugar: 14.8 g
- Sodium: 785 mg
- Fat: 5.7 g
- Saturated Fat: 0.8 g
- Carbohydrates: 40.6 g
- Fiber: 10.1 g
- Protein: 7.4 g