Loaded Veggie Soup

Name: Loaded Veggie Soup
Ingredients: 3 garlic cloves; 1/2 large onion; 2/4 tbsp evoo; 3 roma tomatoes; 3/4 carrots; 1 medium zucchini; 2 stalks of celery; 1 large golden potato; spices about 1 heaping tbsp each: thyme, basil, oregano, chili flakes, salt & pepper; 1 can red kidney beans; 6 cups water; 4 tsp better than bouillon veggie paste; 2 large handful of fresh kale; 1/3 cup chickpea pasta

VegetarianMain DishesSoups, Stew, and ChiliDinnersLunchBowl

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Alexis Russell

184 recipes

Ingredients

3 garlic cloves
1/2 large onion
2/4 tbsp evoo
3 roma tomatoes
3/4 carrots
1 medium zucchini
2 stalks of celery
1 large golden potato
spices about 1 heaping tbsp each: thyme, basil, oregano, chili flakes, salt & pepper
1 can red kidney beans
6 cups water
4 tsp better than bouillon veggie paste
2 large handful of fresh kale
1/3 cup chickpea pasta

Preparation

Chop up onion, mince garlic add to large pot with evoo
Add spices and mix
Sauté till fragrant and translucent
Add chopped tomatoes, carrots, zucchini, celery, potato
Let the veggies sauté on low medium heat for around 5 minutes, mix often so they don’t burn
Rinse and drain kidney beans, add to the pot
Mix veggie paste with water in large cup, add veggie broth to pot
Turn to high heat till soup boils, then lower to a simmer
Cover with lid and let it simmer for an hour or longer
In the last 10 minutes add fresh kale and pasta
Makes a big batch, around 4-5 servings! perfect for meal prep