Hearty Vegan Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 large yellow onion, diced1 red bell pepper, seeded and diced3 stalks celery, diced1 cup of baby carrots, diced6 cloves garlic put through a garlic press1/4 cup canola oil2 32 oz boxes of low sodium Vegetable broth/stock which is gluten free.1-2 large sweet potatoes, peeled and cubed3-4 white potatoes, peeled and cubed1 20 oz. pkg. butternut squash, cubed1 16 oz bag of baby carrots, cut in half1 16 oz bag of cut frozen okra1 10 oz. box frozen cut green beans1 10 oz. box frozen yellow corn1 10 oz. box of baby lima beans2 28 oz cans of low sodium diced tomatoes4 cups water1 tsp. oregano1 tsp. basil1 Tbsp. Worchestershire sauce10 drops Tabasco or Chrystal hot saucesalt and pepper to taste
In a very large (18 qt.) soup pot, heat the oil on medium heat. Add the onion, pepper, celery, carrots and saute until soft. Then add garlic and continue to cook for another 5 minutes.
Add both boxes of vegetable stock to the pot. Add all remaining vegetables, tomatoes, seasonings, and water. Bring to a gentle boil, then immediately turn the heat down and simmer, stirring occasionally, for 1 hour.
Serving Size: Makes 8 quarts; 2 cups per serving
Number of Servings: 16
Recipe submitted by SparkPeople user LIVEDAILY.
Add both boxes of vegetable stock to the pot. Add all remaining vegetables, tomatoes, seasonings, and water. Bring to a gentle boil, then immediately turn the heat down and simmer, stirring occasionally, for 1 hour.
Serving Size: Makes 8 quarts; 2 cups per serving
Number of Servings: 16
Recipe submitted by SparkPeople user LIVEDAILY.
Nutritional Info Amount Per Serving
- Calories: 182.4
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 151.4 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 8.5 g
- Protein: 5.6 g
Member Reviews