Chunky Vegetarian Vegetable Soup (Fast and Easy)

Chunky Vegetarian Vegetable Soup (Fast and Easy)

39
jbr319 0

"I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred."

Ingredients 50 m {{adjustedServings}} servings 151 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
  2. Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
  3. Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
  4. Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
  5. Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
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Footnotes

  • Cook's Note:
  • For vegetable broth, I use 2 no salt added vegan bouillon cubes and 4 cups of water. I do not add any salt to the soup when cooking it, but allow others to salt their own bowl.
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Reviews 39

  1. 53 Ratings

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Bridgie
5/30/2012

This soup is absolutely delicious! You can use any vegetables you desire especially now (summer)with all of the fresh vegetables in season.

Angie626
10/24/2012

Great soup. Substituted grean beans and peas for the okra and edamame just because that is what I had on hand. I liked that this soup didn't have an overly acidic, tomato flavor. The corn gave it a nice sweetness.

Franny
10/18/2012

I did make some substitutions. It was delicious! A nice way to use some veggies that I may not otherwise eat!