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Quick and Fast Vegetarian Vegetable Soup in a Hurry


"Quick and easy recipe."
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39 m servings 190 cals
Original recipe yields 6 servings

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  1. Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.


  • Cook's Notes:
  • Substitute olive oil for the coconut oil if preferred.
  • You may want to check the size of the frozen stew vegetables. If some are a bit larger than you would normally serve to young children or older adults, just scoop them up with a ladle after cooking and slice them into smaller pieces with a butter knife.
  • This can be prepped and left in the slow cooker as well.

Nutrition Facts

Per Serving: 190 calories; 5.5 g fat; 33.4 g carbohydrates; 6.3 g protein; 0 mg cholesterol; 583 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I used half an onion, not a full one and the only thing I can taste is the coconut oil. Next time I'll add more onion, less oil. Other than that, very easy and quick.

Super easy to make. Go crazy with the Coconut oil and garlic, it really comes through in the end. Love it!!

Tasty soup. I liked the addition of the frozen stew vegetables.. never used this blend before. The first night, this was really quite onion-y.. between the onions in the broth and the onions in ...