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Maryann’s Versatile Vegetarian Soup

My friend Maryann is a great cook, so it’s no surprise that she’s done a great job converting her vegetable soup recipe to meet the standards of a plant-based, fat-free diet.

Maryann’s Versatile Vegetarian Soup

(Plant-based, Fat-free)

The Basics:

  • 1 large onion
  • 2 cloves garlic
  • 1 bay leaf
  • 2 heaping tablespoons Italian Seasoning
  • 4 to 5 celery stalks
  • 4 to 5 carrots
  • 1 15 ounce can fire-roasted diced tomatoes
  • 48 ounces vegetable stock or vegetable bullion
  • Handful dried parsley
  • 2 medium yams
  • Salt and pepper

Optional:

  • 2 cans beans (small white, kidney or pinto)
  • Cooked rice
  • 2 to 3 cups Power Greens, spinach or kale

Sauté onion, garlic and bay leaf in 3 tablespoons of water.

A satisfying plant-based dish.

A satisfying plant-based dish.

Using food processor, dice celery and carrots and add to onion, garlic and bay leaf.

Sauté vegetables 7 to 10 minutes, stirring occasionally.

Add diced tomatoes and vegetable stock. Simmer for 30 minutes, adding water if needed.

Boil yams until softened.

Blend in food processor and add to soup.

If using greens, steam for 3 minutes in the microwave and add to soup.

Add salt and pepper to taste.

Add optional beans or greens.

Simmer for approximately 40 minutes more.

Adding rice? Stir into soup in individual bowls and microwave just until hot.

This versatile soup can be varied in terms of amounts of ingredients to suit.

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