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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 173.6
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,117.2 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 9.3 g
  • Protein: 6.7 g

View full nutritional breakdown of Vegan Minestrone calories by ingredient
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Vegan Minestrone

Submitted by: MISSVYKY

Introduction

I make a big pot of this and it lasts for days, it's a really satisfying soup, especially with a nice green salad on the side I make a big pot of this and it lasts for days, it's a really satisfying soup, especially with a nice green salad on the side
Number of Servings: 8

Ingredients

    1 medium onion, roughly chopped
    2 leeks, white part only, quartered lengthwise and sliced
    2 large carrots, peeled and sliced
    2 large stalks celery, sliced
    2 cups shredded cabbage (about 1/2 a small head)
    1/2 cup barley, rinsed and drained
    1 15oz can navy beans, rinsed and drained
    8 cups vegetable broth + 2 cups water ( use a low sodium broth to lower the sodium in this recipe- I use home made with no added salt)
    1 10 oz can of stewed tomatoes
    1T each : oregano, basil, parsley, crushed rosemary, onion powder and garlic powder
    2 bay leaves

Directions

Spray a large soup pot with non-stick cooking spray

- Saute the onions, leeks, carrots, celery and cabbage until fragrant and teh cabbage starts to wilt.

-Add the seasonings, and cook for 2 more minutes

- Add the broth and water, stewed tomatoes, barley and navy beans, and bring soup to a boil. Boil for 1 minute.

-Reduce heat and cover. let simmer for 45 minutes or until barley is cooked through. Add water if necessary, as sometimes this soup cooks down a bit.

Number of Servings: 8

Recipe submitted by SparkPeople user MISSVYKY.






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