Vegan Tomato Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 70.8
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 617.0 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 3.5 g

View full nutritional breakdown of Vegan Tomato Vegetable Soup calories by ingredient
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Introduction

I started out planning to make black bean soup only to find that my beans were bad. So I used what I had in the house and came up with this. I hope you enjoy! I started out planning to make black bean soup only to find that my beans were bad. So I used what I had in the house and came up with this. I hope you enjoy!
Number of Servings: 13

Ingredients

    2 onions chopped (I used 1 red & 1 white)
    1 (8oz) package baby bello mushrooms or your fav mushroom
    10 cups water
    3 TBS Better than Bouillon vegetarian
    4 carrots, peeled & chopped
    3 medium zucchini peeled & chopped
    2 (26.46oz @) boxed Pomi chopped tomatoes
    2 tsp each- oregano, marjoram, cumin, savory
    about 2TBS fresh thyme
    Salt & pepper

Directions

boil water and stir in Bouillon allow to simmer
Sautee onions in a small amount of vegetable broth
add garlic, sautee a few more minutes
Add mushrooms, sautee a few more minutes
add onion mixture to simmering broth
add all other ingredients and simmer for about 60 minutes
enjoy

Number of Servings: 13

Recipe submitted by SparkPeople user MOONLIT.

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