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Vegetable Soup

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Main dish
  • Cuisine: Vegan, American

Vegetable soup is hearty, nutritious and ready in 45 minutes. It only requires one pot and can be made with any combination of fresh or frozen vegetables.

Vegetable Soup
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Ingredients

  • 2 tbsp extra virgin olive oil, optional
  • 4 cloves of garlic, chopped
  • 2 celery sticks, 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 liter)
  • 1 tbsp Italian seasoning, or any other dried herb like oregano or basil
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  1. Heat the oil in a large pot and sautée the garlic, celery and onion over medium-high heat until golden brown, stirring occasionally. If you don’t eat oil, use some water or vegetable stock instead.
  2. Add all the remaining ingredients, bring to a boil and simmer, partially covered, for 30 minutes or until the potatoes and carrots are tender.
  3. Serve immediately or keep leftovers in an airtight container in the fridge for 5-7 days.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 195
  • Sugar: 15.2 g
  • Sodium: 492 mg
  • Fat: 1.3 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 40.2 g
  • Fiber: 10.4 g
  • Protein: 7.6 g