How To make Savory Vegetable Soup (Vegan)
1 lg Can of tomatoes (whole or
Chopped) 1 cn Tomato paste
1 6 oz can of V8 (I like the
Spicy kind) 3 lg Potatoes, peeled and cut
Into large chunks 4 Celery stalks, chopped into
lg Chunks 1 lg Onion, chopped into large
Chunks 1 c Or more large, fresh,
Cleaned mushrooms (left Whole) 5 Carrots, cut into large
Chunks 1 Quarter head of fresh, green
Cabbage, cut into big Chunks 1 cn Green beans
1 cn Lima beans
1 cn Corn
1 Bay leaf
2 Cubes (b**f) or vegetable
Bullion x Enough water to cover Veggies by about 2 inches x Seasoning to taste Add all ingredients to a large kettle, squeezing or cubing whole tomatoes, so that their juices become part of the mixture. Cover and let simmer for several hours, adding water as necessary, until the veggies are fully cooked and the flavors have had the chance to mix. (This soup is really better the second day.) I have not included can sizes, since how much (or what you add) really depends on your personal taste. (Hominy, for instance, is something I sometimes add, and is really good!) This recipe has no fat and is delicious!! Enjoy! :) Maggy/TM :* : From: TMLDC@aol.com. Fatfree Digest [Volume 10 Issue 2] Aug. 12, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV : D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80?
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ASIAN VEGETABLE NOODLE SOUP | VEGAN + GF | This Savory Vegan
Cozy up with a bowl of this asian vegetable noodle soup - perfect for cold season!
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2 Vegan Fall Soup Recipes | This Savory Vegan
These Vegan Fall Soup recipes are perfect for cold nights and meal prepping!
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Savory and Creamy Vegan Soup
This heartwarming soup is good for a cold rainy day and maybe you can try in this veganuary
Ingredients :
1. 1 Minced onion
2. 3 Minced garlic
3. 2 Ginger
4. 2 bay leaves (i'm using the asians one)
5. Chopped celery
6. Chopped scallions
7. 2 Peeled Corn
8. 2 Chopped Carrots
9. 3 or 4 Sautéed shiitake mushroom (i'm using the dried shiitake here)
10. 2 Block of tofu (you can use silken tofu or just a regular tofu)
11. Bean curd (soaked, wash and dry)
12. Water (approx 500ml)
13. Coconut milk (150ml or more, adjust it according to your taste)
14. Nutmeg
15. White pepper
16. Turmeric powder
17. Nutritional yeast
18. Salt
19. Mushroom stocks powder (i'm using totole here, yes it contains MSG)
20. Slurry cornstarch from 4 tablespoons of water and 3 teaspoons of cornstarch
Watch the video for how to
Serve it with toast and garlic butter I'm using this toast recipe :
Enjoy!
CREAMY VEGAN GNOCCHI SOUP | EASY WEEKNIGHT DINNER | This Savory Vegan
This is the perfect soup for Fall + Winter!
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Andy Makes the Most Flavorful Vegan Broth Ever | Bon Appétit
Pour that bone broth down the drain! But don't, actually, that's wasteful. Just phase it out with this amazing vegan broth recipe by Andy Baraghani!
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Andy Makes the Most Flavorful Vegan Broth Ever | Bon Appétit