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
- 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.
- 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 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
Find it online: https://simpleveganblog.com/vegetable-soup/