Vegan Soup

Vegan Soup

Vegan Soup
Once the soup is made, it can be stored in your refrigerator and used a base in other recipes instead of water.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Healthy Eating:
Makes:
2 quarts

Ingredients
2 quarts vegetable stock
9 oz. noodles, fresh or frozen
8 oz. frozen mixed vegetables
1 small zucchini, cut chunky
1 small yellow squash, cut chunky
Salt and pepper to taste
Basic Vegetable Stock:
1 medium sweep potato, peeled
1 bunch celery
1 lb. carrots, unpeeled
1 large onion
1 acorn squash, peeled
1 large apple, peeled
1 medium pear, peeled
3 oz. tomato paste
1 small zucchini, unpeeled
1 small yellow squash, unpeeled
1 medium turnip, peeled
1 medium corncob
Sage, to taste
Thyme, to taste
Salt to taste

Methods/steps
For the basic vegetable stock: cut all vegetables. Place in stockpot. Pour water to cover and add seasonings. Bring to boil, reduce to simmer and cook until all vegetables are mushy. Allow cooking, strain vegetables through cheesecloth retaining the broth. Bring the stock to a boil; add noodles and cook per package directions. Two minutes before noodles are done add remaining ingredients.
Additional Tips
Ready in 1 hour

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