Vegan Vegetable Soup - Light dinner for THOSE days

130helen

This recipe is something I developed from watching Rachel Ray and trying to cook something edible for my vegan son.

2 TBLS olive oil
4 large carrots (or 4 - 6 small carrots) chop the same size - medium chop (not itsy bitsy, or they'll go away)
1 onion (optional) - rough chop, large pieces
3 stalks celery (not itsy bitsy)
3 - 4 garlic cloves (if you like garlic, otherwise you can omit)
4 medium size zucchini - large pieces (4 slices per zucchini)
Brocolli florets
(1) 32 oz Organic Vegetable Broth (Sprouts version has 60 calories per 32 oz)

This will make a very light dinner and it is very filling. it will make a LARGE pot, so don't use a small one! And you can serve a family of four with this plus some, and more if you add optional ingredients.

Optional ingredients:
can of beans (I like white beans or garbanzo in this)
any other vegees you like, I like to add yellow squash
small bag of pasta noodles*

This is really a base recipe - you can add just about anything you want to it.

Cooking instructions:

*(If you are adding pasta, boil the water and cook the pasta separately, or it will soak up all the soupiness and you will get mush - it will be incredibly delish mush, but mush and no soup)
Peel and chop carrots. Add 2 TBLS olive oil to a large soup pot, set at medium high. Add carrots and cover - time for 5 minutes. Stir occasionally. While the carrots are cooking, chop the onion and add to the pot. Wash and cut off ends of celery (that's just me!) and add to the pot. When the pot has timed out, uncover and stir occasionally as you add more ingredients. Wash and chop the zucchini and add. Chop the garlic (mince if you like, or spears if you really like garlic) and create a well in the middle and let them cook by themselves for about 30 seconds to a light brown, or you can just heave them in there if you like raw garlic).

The idea is to about half cook the harder vegetables before adding the broth, which will slow down the cooking process. When the vegees are about half cooked (should be about a total of 7 - 10 minutes, which includes the first five minutes) add the broth, beans, broccoli, squash and heat at medium high until almost boiling (you can cover for faster cooking time). Should be about another 5 - 10 minutes. Watch the pot. When it boils, its done, or its done when your vegees are fork tender like you like them. It is easy to overcook this, so watch it to get a feel for how done you like them. Add in the cooked, drained pasta (if using) and stir.

I honestly don't know how much it makes because I usually throw in different ingredients each time, but the minimum is it serves 4 adults, if not more, even without the pasta, and more with the pasta. Leftovers are good for up to two days in the refrigerator.

Oh and I don't add salt and pepper to the pot. I let others add what they want. My husband always adds garlic powder and habanero sauce, no matter how much garlic I put in there. I find I don't add any salt, sometimes I'll add a little pepper, but it really doesn't need anything.

Cindyloo01

I make this too, I usually like to add tomato juice to it. It is delicious!

130helen

I love tomato juice! I'll try that. I made this for dinner tonight, and forgot to mention, after the carrots have cooked for five minutes and you add the other vegees, you might need to add 1/4 cup of water so they don't burn and put the lid on so they can steam.

Was really delish.