A Vegan Soup Concoction Recipes

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A VEGAN SOUP CONCOCTION!



A Vegan Soup Concoction! image

This is your typical "kitchen-sink" concoction of vegetables in a smooth, yet peppery broth. I came up with this when I couldn't find a recipe that called exactly for the things I had on hand. This is one of my favorites. A great soup to make a huge batch of and freeze for a quick lunch or dinner.

Provided by for the love of veg

Categories     Brown Rice

Time 1h20m

Yield 6 2 cup servings, 6 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 white onion, chopped
3 garlic cloves, minced
1 zucchini, sliced into half-moon shapes
3 quarts water
1 bay leaf
1/3 cup nutritional yeast
1 tablespoon dried basil
1 teaspoon sea salt
fresh ground black pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon fennel seed
1 1/2 cups canned black beans
1/3 cup long grain brown rice, uncooked
1 cup frozen corn
1 cup frozen carrots
1 cup fresh spinach, chopped
1 cup fresh kale, chopped

Steps:

  • Heat olive oil on medium-high heat in large soup pot.
  • Add onion, garlic, and zucchini and sauté until onion is tender.
  • Add water, nutritional yeast, bay leaf, sea salt, pepper, red pepper flakes (if using), and fennel seed. Stir well.
  • Add remaining ingredients and bring to a boil.
  • Boil for a few minutes and then reduce heat to simmer.
  • Simmer for at least an hour, but you may simmer longer, if desired.
  • Note: Depending on your taste, you may need to add more salt than indicated above. I make my soups low-sodium and add salt, if needed, when I'm eating it.

Nutrition Facts : Calories 198.7, Fat 3.7, SaturatedFat 0.6, Sodium 661.9, Carbohydrate 34.3, Fiber 9.3, Sugar 2.5, Protein 10.7

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