Savory Vegetable Soup

This Savory Vegetable Soup is a comforting bowl of warmth that brings home-style flavor to your table. Featuring a robust blend of potatoes, carrots, celery, and cabbage simmered with tomatoes and V8 juice, it offers a perfect balance of sweet and savory notes. The addition of fresh mushrooms and green beans adds texture and depth, while a single bay leaf infuses the broth with aromatic complexity. Ideal for chilly evenings or meal prepping, this vegan-friendly dish is incredibly versatile. Customize the vegetable quantities to suit your taste or use up what you have on hand. It tastes even better the next day as the flavors meld together, making it a reliable favorite for cozy dinners.

Cooking Method: Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 220

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Savory Vegetable Soup is a comforting bowl of warmth that brings home-style flavor to your table. Featuring a robust blend of potatoes, carrots, celery, and cabbage simmered with tomatoes and V8 juice, it offers a perfect balance of sweet and savory notes. The addition of fresh mushrooms and green beans adds texture and depth, while a single bay leaf infuses the broth with aromatic complexity. Ideal for chilly evenings or meal prepping, this vegan-friendly dish is incredibly versatile. Customize the vegetable quantities to suit your taste or use up what you have on hand. It tastes even better the next day as the flavors meld together, making it a reliable favorite for cozy dinners.

Ingredients

1 can (14.5 oz) whole peeled tomatoes
1 can (6 oz) tomato paste
1 can (15 oz) V8 vegetable juice (spicy preferred)
4 stalks celery, chopped into large chunks
1 large onion, chopped into large chunks
1 cups fresh mushrooms, cleaned and left whole
5 medium carrots, cut into large chunks
1/4 heads green cabbage, cut into big chunks
1 can (15 oz) green beans, drained
1 can (15 oz) lima beans, drained
1 can (15 oz) corn, drained
1 pieces bay leaf
2 cubes vegetable bullion
as needed water, to cover vegetables by 2 inches
to taste salt and pepper

Directions

1
Prepare all vegetables: peel and chop potatoes, carrots, celery, and onion into large chunks; cut cabbage into big pieces; clean mushrooms.
2
In a large kettle or stockpot, combine the whole tomatoes (squashed or cubbed), tomato paste, and V8 juice.
3
Add the potatoes, carrots, celery, onion, mushrooms, cabbage, green beans, lima beans, and corn to the pot.
4
Add the bay leaf and vegetable bullion cubes to the mixture.
5
Pour in enough water to cover the vegetables by approximately 2 inches.
6
Season with salt and pepper to taste.
7
Bring the soup to a boil over high heat, then reduce heat to low to maintain a gentle simmer.
8
Cover the pot and simmer for 1 to 1.5 hours, adding more water if necessary, until all vegetables are tender and flavors have melded.
9
Remove the bay leaf before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 220kcal

% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.5g3%
Sodium 650mg28%
Total Carbohydrate 45g15%
Dietary Fiber 8g32%
Sugars 12g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This soup tastes even better the second day after the flavors have had time to meld.

Feel free to adjust the quantity of vegetables based on personal preference or what you have on hand.

Hominy is a great addition if you want to try a variation; it adds a nice texture and corn flavor.

This recipe is naturally fat-free and vegan-friendly when using vegetable bullion.

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Keywords: vegan, vegetable, soup, tomato, potato, carrot, celery, cabbage, mushroom, green beans, lima beans, corn, comfort food, healthy, meal prep, winter, hearty, homemade, simmered, plant-based

Read it online: https://www.chefs-mate.com/recipe/savory-vegetable-soup/