Loaded Vegetable Soup

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

Recipe by Mama Of MontrealCourse: DinnerDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

45

minutes

Ingredients

  • 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.

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