Vegan Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Vegan Vegetable Soup calories by ingredient


Introduction

Crockpot... ya need a big crockpot. Get a box of vegetable broth, grab all of the vegetables that look yummy and some dry lentils and beans. Crockpot... ya need a big crockpot. Get a box of vegetable broth, grab all of the vegetables that look yummy and some dry lentils and beans.
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)

Tips

Garlic, garlic, garlic. If you "don't have time" to chop vegetables, buy the precut ones or frozen ones. Nothing needs to be "perfect" for this to be a better option than $5.00 cans of Amy's soups. I didn't do it but I thought about adding a can of coconut milk because that has never not been a good idea. Maybe when I get to the halfway point on this vat of soup, I'll do it to switch things up.


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.