Vegetarian or Vegan Vegetable Soup, GF
( click on the bowl of soup for a printable copy of the recipe )
The lovely thing about vegetable soup is that you can use the vegetables you like!
Here are my favorites - substitutre in more of those you like or other types if you want.
I also use organic vegetables and stock, your option.
Enjoy!
Rosemary
For an 8 qt pot (or crock pot) full of soup:
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1 large onion, roughly chopped
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5-6 cloves of garlic (about 3T, to your taste)
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1 T extra virgin olive oil
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4-5 medium-sized carrots - orange or mixed colors, cut into fairly large diagonal slices
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74 oz unsalted vegetable stock, add more if needed later
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About ½ a head of cauliflower, broken into florets similar to the carrot pieces
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About ⅔-¾ # trimmed green beans, long ones cut in half
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28 oz can of diced tomatoes, draining most of the liquid out first
(If you have them use fresh Michigan tomatoes! The winter tomatoes don’t have enough flavor.) -
1 red bell pepper, cut in angled pieces about the same size as the carrots
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1 yellow bell pepper, cut in angled pieces about the same size as the carrots
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4 -5 stalks of celery
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Oregano (1 T fresh or 1 t dried)
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Basil (1 T fresh or 1 t dried)
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1 t celery seed
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½ t cumin
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½ t rep pepper flakes, to taste
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1 large yellow squash, cut in half circles or quarters about the same size as the carrots
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1 large zucchini, cut in half circles or quarters about the same size as the carrots
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Salt & pepper to taste (I use a pepper grinder for about 1 t, and about 2 t of salt)
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Warm olive oil in a large non-stick pan.
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Saute the onions and garlic on low heat for 5 minutes, until very soft, stirring occasionally.
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Add the carrots, stirring occasionally for another 5 minutes.
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Put carrots and onions into a large soup pot, add the veg stock.
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Gently stir in the cauliflower, beans and tomatoes, plus dried herbs, celery seed, cumin and pepper flakes, bring to a boil and simmer for 20 minutes, gently stirring occasionally.
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Add bell peppers, squash, zucchini, fresh herbs if using them, taste and add some salt and pepper if needed (maybe 1 t salt, ½ t pepper).
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Let simmer another 20 minutes, stirring gently occasionally.
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TASTE!
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Add more seasonings, salt and pepper as you like, cook another 15 or 20 minutes, until the vegetables are cooked as softly as you like them.
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Serve with freshly grated parmesan cheese (natural parmesan does not contain gluten, avoid for vegan)