This healthy Vegan Vegetable Soup is oil-free with no added salt. What better way to start the New Year?
- 1/4 cup vegetable broth (low sodium works best)
- 4 cloves garlic (minced)
- 1 med red onion (1.5 cups chopped)
- 4 large carrots (coarsely chopped )
- 10 oz can crushed tomatoes (I used Rotel)
- 2 med green bell pepper (coarsely chopped)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 6–8 cups water (divided; you can substitute 2–4 cups water with vegetable broth)
- 15 oz can tomato sauce
- 6 oz can tomato paste
- 15 oz can white beans (low sodium)
- 2 large potatoes (coarsely chopped)
- 1.5 large yellow squash (coarsely chopped)
- 2 tbsp lemon juice (fresh squeezed)
- 1 tsp ground pepper
- In large skillet, saute garlic and onion in vegetable broth over medium heat for about 5 minutes. Add carrots, crushed tomatoes and bell pepper and give it a quick stir until well-combined. Add onion and garlic powders and 2 cups of water and stir thoroughly allowing to simmer for 5 to 8 minutes, until almost fork-tender.
- Meanwhile, in large pot, add tomato sauce, tomato paste and 2 more cups of water while cooking over medium heat. Add white beans, yellow squash, potato, lemon juice and pepper and give it a whirl. Bring to boil, then reduce heat to medium.
- Add vegetables and spices from skillet to tomato mixture. Combine and cook over medium heat for 20 minutes or so until all vegetables are fork-tender. Garnish with your favorite toppings and serve immediately.
As I was chopping up my vegetables for this recipe, I couldn’t help but think that working with my hands in the kitchen was similar to working with my hands in the garden!
- Category: Appetizer
- Cuisine: American