How to Make Vegan Vegetable Soup

You don’t need beef stock to make a flavorful vegetable soup, yet that’s exactly what you’ll find in many of the vegetable soups served in restaurants or sold in stores. Thankfully, there’s no need to sacrifice this childhood favorite when you use this vegan recipe for the heartiest vegetable soup you’ve ever had.

Difficulty: Easy

Instructions

Things You'll Need:

• 4 large carrots
• 4 celery stalks
• ¼ medium onion
• One 28-oz can crushed tomatoes
• 2 cloves minced garlic
• 8 cups water
• 2 vegetable bouillon cubes
• 1 ½ cups elbow macaroni
• 2 tsp. basil
• 2 tsp. oregano
• 1 tsp. thyme
• 1 to 2 tsp. sugar
• 2 tsp. salt
• ½ to 1 tsp. pepper
• One 14.5-oz can green beans

1. Chop carrots, celery and onion. Set aside.

2. Heat water on medium heat in a deep pot on stove. Add vegetable bouillon and stir to dissolve.

3. Add chopped vegetables, crushed tomatoes, garlic and elbow macaroni to your bouillon water. Bring to a boil, and then reduce heat and simmer.

4. Add basil, oregeno, thyme, sugar, salt and pepper. Stir well.

5. Cover your vegan vegetable soup and simmer on medium-low heat for 1 hour, stirring occasionally to prevent macaroni from sticking to the bottom of the pan.

6. Add green beans and cook your vegan vegetable soup on a low heat for 15 minutes.

Tips & Warnings

• You may substitute the elbow macaroni for rice, barley, chopped potatoes or your favorite pasta.
• If cooking in a crock pot, combine all the ingredients and cook on high heat for 4 to 6 hours, or until desired doneness.
• For variations on this vegan vegetable soup recipe, try adding corn and peas to Step Five. Feel free to experiment with other vegetables.