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The Broke Vegan's Creamy Vegetable Soup


"A cheap and simple recipe for the starving college student. Even better when served with bread and butter."
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37 m servings 443 cals
Original recipe yields 4 servings

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  1. Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. Bring Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms to a boil in a large pot. Stir in farfalle, Creole seasoning, garlic powder, salt, and pepper. Return to the boil; simmer until flavors combine, about 5 minutes.

Nutrition Facts

Per Serving: 443 calories; 22 g fat; 52.5 g carbohydrates; 14.9 g protein; 0 mg cholesterol; 1630 mg sodium. Full nutrition

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I liked this soup very much.. but I did use fresh carrots and fresh mushrooms. I cooked the carrots beforehand a bit before they went into the soup. One caveat... the recipe calls for 1T of garl...