Vegan Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Vegan Vegetable Soup calories by ingredient


Introduction

This is a low fat Vegetable soup that can be made to fit any taste. I add Cilantro, lime, chili Powder, cumin and avocado to make it Mexican. I add Mushrooms, bean sprouts, fresh ginger, soy sauce to make it Asian...or add Thai Curry Paste and Lime along with those Asian and add NO-Chicken Boullion instead of veg. Add Red Cabbage, Brown Sugar and Apple Cider Vinegar and No-Beef Boullion instead of veg for a sweet and sour soup. Add beans, fresh basil, Oregano and a bunch of garlic and pasta for Minestrone. This is a low fat Vegetable soup that can be made to fit any taste. I add Cilantro, lime, chili Powder, cumin and avocado to make it Mexican. I add Mushrooms, bean sprouts, fresh ginger, soy sauce to make it Asian...or add Thai Curry Paste and Lime along with those Asian and add NO-Chicken Boullion instead of veg. Add Red Cabbage, Brown Sugar and Apple Cider Vinegar and No-Beef Boullion instead of veg for a sweet and sour soup. Add beans, fresh basil, Oregano and a bunch of garlic and pasta for Minestrone.
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)

Directions

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.