Saturday, October 1, 2011

Easy Vegan Vegetable Soup

Time is always limited...but I strongly believe that we should never sacrifice our health because of a lack of time. I enjoy making this soup about once per week during the fall and winter. I have modifiied it to make it quick and easy, using a mix of fresh and frozen vegetables.  I also use a "Slap Chop" to cut up the veggies quick. This recipe yields a great deal of food, and you will have soup for days!

*Tip: Using a Crock Pot, you can just cook all these ingredients together on a low setting for approximately 6 hours. But, if you cook it overnight, you will wake up and be starving! The smell of this soup cooking will fill your house with goodness.

Vegan Vegetable Soup:

2 cups Carrots (chopped)
1/2 cup Celery (chopped)
3 medium Red Potatoes (chopped)
1/2 cup Yellow Onion (chopped)
1 Tbl spn Minced Garlic (fresh)
1/3 cup Sunflower Oil

Fresh/Frozen Veggies:
1/2 cup squash (frozen or fresh)
1/2 cup green beans (frozen or fresh)
1/2 cup corn (frozen or fresh)
14oz Crushed Tomatoes
1/2 can Red Beans

Spices:
1 1/2 Tspn Thyme
1 tspn Sea Salt
1 1/2 tspn Garlic Powder
1/2 tspn Cayenne Powder
A bit of Hot Sauce
32oz Vegetable Broth


1. Saute: Carrots, Celery, Potatoes, Minced Garlic, Onion & Sunflower Oil for approximately 20 minutes: (softening these vegetables on medium heat)




2. Prepare Spices in a small dish:



3. Prepare Fresh/Frozen Veggies







4. Add Vegetable Broth, Spices, & Fresh Veggies to Pan:




5. With all ingredients together, increase heat until it starts to boil. Then reduce heat and "simmer" for 45 minutes.



I hope you enjoy this one. It's a family favorite and incredibly easy. My favorite thing to compliment this dish is a health(ier) garlic bread:

Garlic Bread: (Rachel Ray Version)
-Sliced Sourdough Bread
-Olive Oil
-Fresh Garlic
-Sea Salt/Pepper

1. Drizzle bread with Olive Oil
2. Slightly brown bread under "broil" in oven
3. Remove bread and rub hot bread with fresh garlic
4. Continue browning on "broil" setting until perfect
5. Remove from oven and sprinkle with sea salt/pepper




1 comment:

  1. I am thinking that the next cold day will be perfect for this!........Also I will be sending you a recipe for corn chowder that I was able to "veganize" (forgive the license)....a couple of quick substitutions and Voila! it was vegan....so simple.....I think its tasty.....

    ReplyDelete