Vegan Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
1.5 cup, chopped Green Peppers (bell peppers)
2 stalk, large (11"-12" long) Celery, raw
1.5 cup, chopped Carrots, raw
3 cup Green Beans (snap)
5 cup Canned Tomatoes
1.5 cup, cubes Turnips
3 tbsp Better than Boullion Vegetable Base (by APPIFANIE)
4 cup (8 fl oz) Water, tap
2 tsp Thyme, ground
2 tbsp Basil
0.25 tsp Black Pepper (Ground) (by TIARENEE)
1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
Saute in Oil first 3 ingredients add all vegetables and spices and stock and simmer till all tender. salt and pepper to taste
Serving Size: Makes 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SULAMYACOV.
Serving Size: Makes 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SULAMYACOV.
Nutritional Info Amount Per Serving
- Calories: 97.7
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 428.7 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 4.0 g
- Protein: 2.7 g
Member Reviews