This recipe was created by Karen Wiens on 1/29/15.
This is a quick vegan soup with so many possibilities. You can adjust the vegetables you use based on what you have on hand.
15 minutes to prepare
50 minutes to cook
3 celery ribs, diced
3 carrots, large, diced or sliced
1 red onion, small, diced
3 potatoes, medium, peeled and cut
1 quart vegetable broth
1 can tomatillo, processed in food processor/blender, don't drain
1 can crushed tomatoes, 28 oz can
1 can corn, whole kernel
1 can green bean
1/4 teaspoon cumin
Saute the first 3 ingredients until soft. Add in all remaining ingredients. Let simmer until everything is tender. Simmer time is around 45 minutes.
We are at altitude in Denver so we’d love to hear how long it takes for your veggies to get tender!
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