How to Make Vegan Vegetable Soup

Vegetable soup can be just as tasty without beef stock.

You don't need beef stock to make a flavorful vegetable soup, but that's exactly what you'll find in many of the vegetable soups served in restaurants and sold in stores. Thankfully, there's no need to sacrifice this childhood favorite when you opt to be a vegan.

Things You'll Need

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

Instructions

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

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

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

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

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

6. Add green beans and cook 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 four to six hours, or until desired doneness.

• For variations on this vegan vegetable soup recipe, try adding corn and peas to step five.