Vegetable Bean Soup

This past weekend the fall weather really settled in. It seemed like the perfect time to make a big pot of soup. This is one of my generic vegan soup recipes that changes a little bit each time I make it. It’s good for using up any leftover veggies from other meals or frozen veggies you might have in the freezer. Feel free to add your own favorites! It’s a very thick chunky soup, more like a stew. It’s really filling and stands on it’s own as a meal on a chilly day.

Ingredients

1 quart of vegetable stock
3 cups of water
2 – 3 potatoes depending on size
2 1/2 cups chopped celery
2 1/2 cups chopped onion
2 – 3 carrots
1 yellow squash or zucchini
1 leek
2 cups green beans
2 cups uncooked pasta
1 can of kidney beans (interesting blog post about kidney bean toxicity)
1 can of Great Northern beans
1 cup frozen peas
1 cup frozen corn
powdered garlic
dried oregano
black pepper
sea salt

Directions

  • Bring vegetable stock and 3 cups of water to a boil in a large soup pot. I recommend using a bigger one than I used in the photo, because mine was almost overflowing by the end!
  • Chop the potatoes, carrots, onion, and celery and add them to the boiling stock. You can saute the onions ahead of time if you want, but I didn’t. The potatoes take the longest to cook, so I try to get them in first.
  • While that boils, chop the yellow squash or zucchini, and the leek, and snap the green beans in half or thirds. Set these ingredients aside.
  • Add 2 cups of uncooked pasta to the boiling stock.
  • Drain and rinse the kidney beans and Great Northern beans and add to the pot.
  • Once the potatoes have started to soften a bit, add the leeks, squash, greens beans, peas, and corn. Reduce to a simmer.
  • Let it simmer until the potatoes and squash are fully cooked. The entire boil/simmer time from adding the potatoes until it’s finished is about 1 – 1.5 hours. I know it’s done when the potatoes are soft enough to easily stick a fork into and the squash is fully cooked.
  • Add garlic powder, dried oregano, ground black pepper, and ground sea salt to taste. I don’t have specific amounts because I add a little, then taste the broth, then add a little more until I like it.
  • Remove from the heat, let it cool a little bit, and enjoy!
One other modification you can try is adding some vegan sausage at the end. I used Field Roast, Grain Meat Co. Smoked Apple Sage Sausages. I heated one up separate from the soup, sliced it up, and added it to my bowl. It made a tasty addition!
Advertisements

2 thoughts on “Vegetable Bean Soup

  1. Thanks again for stopping by my little spot in the blogosphere.
    It is great to have a reference to vegan recipes as I have sister-in-law who is vegetarian or vegan, I am not sure which, so thank you for inspiring recipes.
    🙂 Mandy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s