Vegan "Pantry" Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Onions, raw, .5 medium (2-1/2" dia) Garlic, 2 cloves Olive Oil, .5 tbsp Organic Diced Tomatoes, 3 cup Beans, white, 1.25 cup Frozen or fresh Zucchini, 4 cup, sliced *Chicken Style Seitan -- 1 8 oz. package Vegetable Broth, 3 cups Water, tap, 1 cup (8 fl oz) bay leaf, salt, pepper, dried basil, red pepper flakes.
In a large soup pot - add chopped onion and garlic and saute over med. high heat in olive oil until opaque (about 3-4 mins). Add a 28 oz. can of diced tomatoes (drained) and a 1 lb. bag of frozen zucchini, spices (I used red pepper flakes, salt, pepper, and dried basil) and cook for about 7 minutes on med. heat. Add the can of drained white beans (I use great northern) and about 3 cups of vegetable broth and a cup of water. In a separate saucepan with a touch of non-stick cooking spray, add shredded seitan and cook on medium until lightly browned. Add to the soup pot. Toss in a bay leaf and simmer on low covered for at least 30 minutes.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TVBENDER.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TVBENDER.
Nutritional Info Amount Per Serving
- Calories: 146.0
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 860.2 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 5.0 g
- Protein: 13.2 g
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