Chunky Vegetarian Vegetable Soup (Fast and Easy) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred. Ingredients:
2 tablespoons olive oil |
1/2 onion, chopped |
3 stalks celery, chopped |
2 cloves garlic, minced |
4 cups vegetable broth |
1 (15 ounce) can tomato sauce |
4 carrots, peeled and cut into 1/4-inch rounds |
2 baking potatoes, cut into bite-size pieces |
1 cup frozen corn |
1 cup frozen shelled edamame (green soybeans) |
1 cup frozen sliced okra |
2 leaves kale, roughly chopped |
salt to taste |
1 teaspoon ground black pepper |
Directions:
1. Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
2. Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
3. Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
4. Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
5. Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
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