Loaded Veggie Soup
This Hearty Veggie soup is loaded with vegetables, legumes and pasta. This hearty soup is healthy, vegan, flavorful and easy to make and enjoy of a cold day.
Equipment
- large stockpot
- large stock pot
Ingredients
- 8 cups vegetable stock
- 1 ½ cups tomato sauce - jarred or homemade sauce
- 1 cup frozen peas
- 1 can red kidney beans
- 1 cup Brussel sprouts halved
- 1 cup kale
- 1 cup Ditalini pasta
- 1 medium white onion chopped
- 4 stalks of celery sliced
- ½ cup orange peppers sliced – can be red or yellow or combination
- 1 carrot cubed
- ¼ cup vegetables oil
- 4 cloves of garlic minced
- 2 tablespoons fresh basil chopped
- 2 sprigs of fresh thyme or 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large stockpot on medium/high heat.
- Add onions, garlic, celery, carrots, Brussel sprouts and peppers. Sautee for about 5 minutes, stir occasionally.
- Pour vegetable stock into the stock pot. Add beans, peas and thyme springs or dried thyme. Bring to a boil. Then reduce heat to medium and add the Ditalini pasta. Let cook for about 7 minutes.
- Add the tomato sauce, kale and basil to the stockpot and continue cooking for about 3 minutes.
- Transfer soup into serving bowls and serve.
- Store soup in refrigerator for up to three days.