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Amazing Vegan Veggie Soup
Submitted by Katie Von Holdener, Clinton County Electric Cooperative Inc.
Servings
10
Calories
350
kcal
Ingredients
2
tablespoons
extra virgin olive oil
2
cups
cabbage
shredded
1
medium onion
chopped
3
carrots
diced
10
cups
water
5
vegetable bouillon cubes or equivalent
1 15-
ounce
can crushed tomatoes
1
cup
green lentils
rinsed
1/2
cup
uncooked long-grain rice
1
white potato
cubed
1
sweet potato
cubed
1
bay leaf
2
tablespoons
chili powder
1
teaspoon
salt
1
teaspoon
all-purpose seasoning
1
teaspoon
black pepper
1
cup
canned or frozen corn
1
15-ounce can
black or kidney beans
drained and rinsed
2
stalks celery
diced
Instructions
Heat oil in large pot over medium heat.
Add the cabbage, onion and carrots, and sauté for 5 minutes.
Add water, bouillon, tomatoes, lentils, rice, potatoes and seasonings. Bring to a boil.
Reduce heat and simmer for 1 hour.
Add corn and beans, and simmer 20 minutes longer.
Add tomato juice or more water for desired consistency. Remove bay leaf, stir in celery, remove from heat and serve.
Notes
Nutrition information: 350 calories; 4.2g fat; 435mg salt; 62.1g carbohydrates; 18.3g protein.