Recipes

Vegan Soup

Once the soup is made, it can be stored in your refrigerator and used a base in other recipes instead of water.
Print Recipe

Course Pasta, Rice & Grains, Vegetable Soups
Cuisine Continental

Servings 2 servings
Calories 2181.56 kcal

Ingredients

  

  • 8 cup(s) vegetable stock
  • 9 ounce(s) noodles, fresh or frozen
  • 8 ounce(s) frozen mixed vegetables
  • 1 small zucchini, cut chunky
  • 1 small yellow squash, cut chunky
  • 1/8 teaspoon(s) salt, to taste
  • 1/8 teaspoon(s) pepper, to taste
  • 1 medium sweet potato, peeled; Basic Vegetable Stock
  • 10 celery stalks (1 bunch); Basic Vegetable Stock
  • 16 ounce(s) carrots, unpeeled; Basic Vegetable Stock
  • 1 large onion; Basic Vegetable Stock
  • 1 acorn squash, peeled; Basic Vegetable Stock
  • 1 large apple, peeled;Basic Vegetable Stock
  • 1 medium pear, peeled; Basic Vegetable Stock
  • 6 tablespoon(s) tomato paste; Basic Vegetable Stock
  • 1 small zucchini, unpeeled; Basic Vegetable Stock
  • 1 small yellow squash, unpeeled;Basic Vegetable Stock
  • 1 medium turnip, peeled; Basic Vegetable Stock
  • 1 medium corncob; Basic Vegetable Stock
  • 1 sage, to taste; Basic Vegetable Stock
  • 1 Thyme, to taste; Basic Vegetable Stock
  • 1 Salt, to taste; Basic Vegetable Stock

Instructions

 

  • For the basic vegetable stock: cut all vegetables.
  • Place in stockpot.
  • Pour water to cover and add seasonings.
  • Bring to boil, reduce to simmer and cook until all vegetables are mushy.
  • Allow cooking, strain vegetables through cheesecloth retaining the broth.
  • Bring the stock to a boil; add noodles and cook per package directions.
  • Two minutes before noodles are done add remaining ingredients.
  • Ready in 1 hour.

Nutrition

Calories: 2181.56kcalCarbohydrates: 453.43gProtein: 59.51gFat: 20.82gSaturated Fat: 3.77gCholesterol: 382.5mgSodium: 9447.82mgFiber: 94.41gSugar: 147.33g

Keyword Carrots, Healthy Eating, Potato, Tomato, Vegetables
Tried this recipe?Let us know how it was!