Garden Veggie Soup
Vegan Miracle of Flavors and Health
Servings 8
Calories
Cost $40
Equipment
- 1 Crock Pot (Large Soup Pot with Lid)
Ingredients
- 2-3 tbsp Avocado/Olive Oil or Butter (Coconut Oil, Vegetable Oil, your choice)
- 2 medium Yellow or White Onions, chopped
- 4-6 medium Carrots, diced
- 1 cup Bell Pepper (1) or Sweet Peppers (4), chopped
- ½ head Purple Cabbage, shredded or chopped
- 2 cups White/Cannelini Beans, cooked (1 can)
- 3 medium Zucchini +/- Squash, chopped
- 3 medium Potatoes, cubed (Gold, Red, or Russet)
- 1 tbsp Umami Powder (Red Pepper Flakes + Garlic Onion Powder)
- 6 cloves Garlic, minced or shredded (or more!!!)
- 2 cups Tomato Sauce (1 can)
- 2 cups Cherry/Roma Tomatoes, diced
- 1 tbsp Italian Seasonings (TJ's Green Goddess)
- ½ tsp Sea Salt
- ½ tsp Black Pepper, ground
- 10 cups Vegetable Broth (Water + 4 Tbsp Bouillon)
- 2 tsp Dried Basil
Instructions
- MOIRPOUIXE -- slow and low, that is the temp(erature)-o: Butter/Oil + Onions, then Carrots + Bell/Sweet Peppers... 6-8 minutes
- MIDDLE STEP -- add Tomato Sauce, Tomatoes, All Seasonings, mix 1 minute, then add Veggie Broth and bring to a boil.. 10 minutes
- THIRD STEP -- add Potatoes, reduce to Low heat, cover with lid and simmer for 20 minutes
- Fourth STEP -- add Cabbage and Zucchini, cover again and simmer 15 minutes
- DONE