Vegan Vegetable Soup

Name: Vegan Vegetable Soup Recipe
Prep time: 60 min
Cook time: 1920 min
Total time: 1980 min
Yield: 20
Ingredients: 3 small Turnips; 2 cup chopped Carrots raw; 4 serving Coles - Vine ripe tomatoes(per tomato) (by NEZZA77); 2 cup Red Pack Whole Peeled Plum Tomatoes; 2 cup Parsley; 1 bunch Broccoli fresh; 1.5 medium (2-1/2 dia) Onions raw; 1 head small (4 dia) Cabbage red fresh; 3 sweetpotato 5 long Sweet potato; 2 medium Summer Squash; 2 cup sliced Zucchini; 5.5 serving Baby Bella Mushrooms (3 oz); 2 cup Bush's Black Beans; 2 cup Lentils; 2 leek Leeks; 5 cup Imagine Organic Vegetable Broth; .25 cup Garlic; 10 tbsp Balsamic Vinegar; 2 tbsp Extra Virgin Olive Oil; 4 tsp Salt; 2 tsp McCormick Old Bay Seasoning (by KATANMOL)

Minutes to Prepare: 60
Minutes to Cook: 1920

Number of Servings: 20

Ingredients

3 small Turnips 2 cup, chopped Carrots, raw 4 serving Coles - Vine ripe tomatoes(per tomato) (by NEZZA77) 2 cup Red Pack Whole Peeled Plum Tomatoes 2 cup Parsley 1 bunch Broccoli, fresh 1.5 medium (2-1/2" dia) Onions, raw 1 head, small (4" dia) Cabbage, red, fresh 3 sweetpotato, 5" long Sweet potato 2 medium Summer Squash 2 cup, sliced Zucchini 5.5 serving Baby Bella Mushrooms (3 oz) 2 cup Bush's, Black Beans 2 cup Lentils 2 leek Leeks 5 cup Imagine Organic Vegetable Broth .25 cup Garlic 10 tbsp Balsamic Vinegar 2 tbsp Extra Virgin Olive Oil 4 tsp Salt 2 tsp McCormick Old Bay Seasoning (by KATANMOL)

Directions

I started with the chopped onions, a massive scoop of minced garlic, two cups of dry, split red lentils and a box of organic vegetable broth. I put all that in the crock pot on high while I hacked up the rest. I quickly found out that my ambitions were larger than my crockpot so I added ingredients throughout the day, smacking the vegetables down like a naughty shark with my wooden spoon. After 24 hours and a good nap, I scooped out the vegetables and lentils and added more to the broth. I let this go for the rest of the day. If you have a bigger crock pot or less ingredients, you could probably get this done in less time. Just remember, salt, pepper, garlic, seasoning! The balsamic vinegar was a great addition. I might have overdone it with the entire bunch of parsley. Also, I didn't really measure anything but the lentils. It was a vegetable warzone. I also don't know how many servings this is going to be, I already lost count and there is a giant tub of it left. 20ish?

Serving Size: 20

Number of Servings: 20

Recipe submitted by SparkPeople user PATSYDARLING.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 146.4
Total Fat: 2.0 g
Cholesterol: 0.0 mg
Sodium: 832.3 mg
Total Carbs: 27.5 g
Dietary Fiber: 7.3 g
Protein: 7.4 g

More Recipes Like This

TIME80

CALS229

(173 ratings)

Baked Potato Soup

All the taste of a loaded baked potato, in a hearty soup. Submitted by: CHEF_MEG

CALORIES 229.3 FAT 8.3 PROTEIN 8.6 CARBS 31.4 FIBER 3

TIME15

CALS160

(172 ratings)

Crunchy Cabbage Ramen Noodle Salad

You've never used ramen noodles like this before. Try this in place of traditional slaw.Submitted by:

CALORIES 159.5 FAT 8.2 PROTEIN 3.2 CARBS 20.9 FIBER 3.6

TIME12

CALS181

(475 ratings)

Spinach-Berry Salad

Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach, creamy goat cheese and crunchy toasted almonds.
Submitted by: CHEF_MEG

CALORIES 181.2 FAT 16.6 PROTEIN 4 CARBS 6.4 FIBER 2.3

TIME10

CALS133

(161 ratings)

Waldorf Salad

Using low-fat yogurt makes this classic salad healthier than other recipes.Submitted by:

CALORIES 132.8 FAT 4.9 PROTEIN 2.8 CARBS 22.6 FIBER 3.5

TIME20

CALS49

(139 ratings)

BLT Dip

My family absolutely loves this dip. It tastes just like a BLT!Submitted by:

CALORIES 49.4 FAT 3.8 PROTEIN 1.8 CARBS 1.5 FIBER 0.1

Member Reviews