This vegan soup is hearty, healthy and filling, too! Chock-full of vegetables and herbs, it is very adjustable and you can really throw in a variety of whatever veggies you have sitting in your fridge or cupboard! It freezes especially well and this recipe makes a huge batch so it’s usually enough for two whole dinners, and then some. Serve with crunchy bread or crackers and it’s a perfect rainy day dinner. Enjoy! 🙂
Loaded Vegetable Soup
Course: DinnerDifficulty: Easy12
servings15
minutes45
minutesIngredients
2 Tbsp olive oil
1 large white onion, diced
4-5 carrots, peeled and chopped
3 stalks celery, chopped
4 cloves garlic, minced
7-8 cups vegetable broth (or 1 1/2 900 ml boxes)
1 (796 ml) can crushed tomatoes
1 can (540 ml) chick peas, drained
4 large potatoes, peeled and diced into bite-size chunks
1/3 cup fresh basil, finely chopped
1/2 cup fresh parsley, finely chopped
2 bay leaves
1/2 tsp dried thyme
1 tsp onion powder
1 tsp garlic salt
1 1/2 cups fresh or frozen corn
1 1/4 cups fresh or frozen peas
salt and pepper, to taste
Directions
- In a large pot, heat olive oil and saute the onion, carrots, celery and garlic for about 5-7 minutes.
- Add the vegetable broth, crushed tomatoes, chick peas, potatoes, parsley, bay leaves, thyme, onion powder and garlic salt.
- Bring to a rolling boil, then reduce heat and simmer until potatoes are fork-tender, approx 40 minutes.
- Add remaining vegetables and cook an additional 5-8 minutes, add salt and pepper to taste. Serve warm and enjoy!
Notes
- Soup can be adjusted to include a variety of vegetables and herbs, use whatever you have on hand. It also freezes very well for quick lunches or meal prep.