Vegetable Soup

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Posted By: MD
Posted In:  Soup
Page Views:  773 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  8.


Additional information: Sauce:

  • 1 1/2 teaspoon Grated or ground ginger
  • 1/4 cup vegan rice wine vinegar
  • 3 tablespoon canola oil
  • 1 teaspoon sesame oil or tahini
  • 2 tablespoon soy sauce or tamari
  • 2 tablespoon vegan brown sugar
  • 2 cloves garlic, pressed or minced
  • juice of one lemon
  • 1/2 teaspoon Red pepper flakes
  • 1/4 cup chopped cilantro

Ingredients

  • One large can of tomatoes (whole or chopped)
  • One can of tomato paste
  • One 6 oz can of V8 (I like the spicy kind)
  • Three large potatoes, peeled and cut into large chunks
  • Four celery stalks, chopped into large chunks
  • One large onion, chopped into large chunks
  • One cup or more large, fresh, cleaned mushrooms (left whole)
  • Five carrots, cut into large chunks
  • One quarter head of fresh, green cabbage, cut into big chunks
  • One can of green beans
  • One can of lima beans
  • One can of corn
  • One bay leaf
  • Two cubes vegetable bullion
  • Enough water to cover veggies by about 2 inches
  • Seasoning to taste

Directions

Add all ingredients to a large kettle, squeezing or cubing whole tomatoes, so that their juices become part of the mixture. Cover and let simmer for several hours, adding water as necessary, until the veggies are fully cooked and the flavors have had the chance to mix. (This soup is really better the second day.) I have not included can sizes, since how much (or what you add) really depends on your personal taste. (Hominy, for instance, is something I sometimes add, and is really good!) This recipe has no fat and is delicious!!

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