You are here
Vegan "Weight Loss" Vegetable Soup
Handed down from a friend
This is a delightfully tasty and healthful soup. Chock full of hearty vegetables and delicate seasonings to keep your taste-buds joyous and your tummy content!
Quantities as desired and according to Pot Size!
(Chop everything to 'spoon size')
Onion
Celery (use the leaves too)
Carrots
Mushrooms
Butternut Squash
Potatoes
Diced Tomatoes
Tomato Sauce
Vegetable Stock and/or unsalted vegetable bouillon to taste
Marjoram
Paprika
Parsley
Black Pepper
Sea Salt
Peas
Corn
Spinach
Tofu (firm)
Bean Sprouts
(Add or take away whatever vegetables you like, just no meat)
Prepare vegetables and dice or cut to desired size pieces (larger, firmer-textured vegetables should be added during the first half of cooking).
Toss into large stock pot the Onion, Celery, Carrots, Butternut Squash, Potatoes, Diced Tomatoes, Tomato Sauce (or paste) and Vegetable Stock or Bouillon, Marjoram, Paprika, Parsley, Black Pepper, Sea Salt and water to cover vegetables generously.
Boil approx. 30 minutes.
Add Peas, Corn, Chopped Spinach, Cubed Tofu, Bean Sprouts and Mushrooms. (This would be a good time to sample the broth and add any additional seasonings. You may also want to adjust the water/broth/bouillon quantity at this time.)
Simmer for another 45 minutes to an hour.
All seasonings are 'to taste'.
All amounts are 'to your liking'.
You may want to omit the salt and just add a little sea salt to each bowl to control your sodium intake.