Vegan "Beef" Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 oz. baby bella mushrooms1 clove garlic, minced5 1/4 cups water1 bay leaf1 Tblsp. red wine vinegar2 Tblsp. low sodium soy sauce1 Tblsp. sugar1 tsp. lemon juicepinch of cumin1/4 tsp. thymepinch of allspice1/2 tsp. salt1/4 tsp. black pepper1/4 cup coffee1 cup carrots, chopped into 1/4 inch pieces2 cups red potatoes, with skins, chopped into 1"pieces1/4 cup frozen green peas3 Tblsp. whole wheat flour
In a large soup pot on medium heat, saute the mushrooms in enough olive oil to just cover the bottom of soup pot, until shrunk and lightly browned. Remove from pot, and set aside in a small bowl. In the same pot, place the onions, garlic and a small amount of olive oil and saute until soft and caramelized. Add to the pot, 5 cups of the water, bay leaf, red wine vinegar, soy sauce, sugar, lemon juice, cumin, thyme, allspice, salt, pepper and coffee. Bring to a boil, then add carrots and cover. Turn heat down to medium and cook carrots for about 15 minutes. Uncover, add potatoes, and cook 20 minutes or until potatoes and carrots are done. Add peas and cook 5-8 minutes longer. Add mushrooms back to pot. Then, in a shaker jar, add the flour and the remaining 1/4 cup water and shake together. Push vegetables to one side of the pan and stir this into the pot. Cook for about another 5 min until the liquid thickens.
Serving Size: makes approx. 8 bowls
Number of Servings: 8
Recipe submitted by SparkPeople user HOCKIMAMA.
Serving Size: makes approx. 8 bowls
Number of Servings: 8
Recipe submitted by SparkPeople user HOCKIMAMA.
Nutritional Info Amount Per Serving
- Calories: 101.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 320.9 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 2.5 g
- Protein: 3.3 g