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Amazing Vegan Veggie Soup

Submitted by Katie Von Holdener, Clinton County Electric Cooperative Inc.
Servings 10
Calories 350kcal

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.