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My review
Chunky Vegetarian Vegetable Soup (Fast and Easy)
jbr319
"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."
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Ingredients
50 m servings 151 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Ready In
- 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.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
- Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- 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.
Footnotes
- Cook's Note:
- For vegetable broth, I use 2 no salt added vegan bouillon cubes and 4 cups of water. I do not add any salt to the soup when cooking it, but allow others to salt their own bowl.
Nutrition Facts
Per Serving: 151 calories; 5 g fat; 22.5 g carbohydrates; 6.4 g protein; 0 mg cholesterol; 440 mg sodium. Full nutrition
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Reviews
Read all reviews 6586 Ratings
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Most helpful positive review
5/30/2012
This soup is absolutely delicious! You can use any vegetables you desire especially now (summer)with all of the fresh vegetables in season.
Most helpful critical review
2/28/2014
I loved all the ingredients, but it was boring. I won't make it again. There are too many other easy basic soup recipes.
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5/30/2012
This soup is absolutely delicious! You can use any vegetables you desire especially now (summer)with all of the fresh vegetables in season.
10/24/2012
Great soup. Substituted grean beans and peas for the okra and edamame just because that is what I had on hand. I liked that this soup didn't have an overly acidic, tomato flavor. The corn gave...
10/18/2012
I did make some substitutions. It was delicious! A nice way to use some veggies that I may not otherwise eat!
12/29/2012
I had totally forgotten I had made this, much less reviewed it and made it again today for our New Year's lunch so I will update my review. This time I used fresh celery, carrots, onions and a ...
12/1/2012
I did like it, but I added way more salt. As written I think it is pretty bland. I made it as written and after tasting added some dried oregano, fresh basil, and thyme, with extra extra black p...
10/20/2012
I made this recipe but used green peas instead of okra and added crushed red pepper flakes, oregano, fresh rosemary, and a little basil in addition to the salt and pepper just because I had some...
4/21/2013
I will use this recipe again. It's so easy to change (based on what you have on hand) and still make a tasty soup. You can use any combination of vegetables. I used carrots, celery, onions, pota...
1/8/2013
This soup is good!! I subsituted the carrots for pumpkin and used frozen mixed vegetables that included both the carrots and corn. Did not used the okra or edamame.
9/29/2016
Of course I made some edits...but the basic foundation of this was perfect! My husband couldn't find a 15 ounce can of tomato sauce so he grabbed a 20 ounce or something close to that...and ac...