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Vegetable Soup (Mcdougall

Vegetable Soup (Mcdougall recipe image
This rustic vegetable soup is a celebration of simple, wholesome ingredients coming together to create a deeply satisfying meal. The base of chunky potatoes and tender carrots provides a comforting heartiness, while zucchini, tomatoes, and string beans add vibrant texture and color. Infused with low-sodium tamari for umami depth and a blend of dried herbs like basil, thyme, and oregano, the flavor profile is robust yet clean. It is an ideal dish for chilly evenings or batch cooking, offering a nutritious, plant-based option that tastes even better as the flavors meld. Serve it hot with crusty bread for a complete, home-style experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 85.1
Dietary: Low-fat, Vegan, Vegetarian
Description
This rustic vegetable soup is a celebration of simple, wholesome ingredients coming together to create a deeply satisfying meal. The base of chunky potatoes and tender carrots provides a comforting heartiness, while zucchini, tomatoes, and string beans add vibrant texture and color. Infused with low-sodium tamari for umami depth and a blend of dried herbs like basil, thyme, and oregano, the flavor profile is robust yet clean. It is an ideal dish for chilly evenings or batch cooking, offering a nutritious, plant-based option that tastes even better as the flavors meld. Serve it hot with crusty bread for a complete, home-style experience.
Ingredients
  • 10 cup Water
  • 2 lg Potato; cut in chunks
  • 1/4 cup Tamari soy sauce, low sodium
  • 1 teaspoon Basil
  • 1 teaspoon Thyme
  • 2 Carrots; sliced
  • 2 Onion; sliced
  • 2 Zucchini; chopped meduim
  • 3 Tomato; chopped
  • 2 Garlic Cloves; crushed
  • 1/2 teaspoon Onion powder
  • 1 cup String beans; cut in 1" piec
  • 1 teaspoon Oregano
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Dill weed
  • 1 tablespoon Parsley
Directions
  1. 1
    Place the water in a large pot and bring to a boil over high heat.
  2. 2
    Add the chopped potatoes, sliced carrots, sliced onions, and crushed garlic cloves to the boiling water.
  3. 3
    Stir in the tamari soy sauce, onion powder, and all dried herbs (basil, thyme, oregano, cumin, and dill).
  4. 4
    Reduce heat to medium-low and simmer for 20 minutes until the potatoes and carrots are beginning to soften.
  5. 5
    Add the chopped tomatoes, zucchini, and string beans to the pot.
  6. 6
    Continue to simmer for another 25 to 30 minutes, or until all vegetables are tender but still hold their shape.
  7. 7
    Stir in the fresh parsley just before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 85.1kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 889.0mg38%
Total Carbohydrate 17.8g6%
Dietary Fiber 4.1g17%
Sugars 4.0g
Protein 3.7g8%

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

Keywords: vegetable soup, vegan, plant-based, herbs, potato, carrots, zucchini, tomato, string beans, basil, thyme, oregano, comfort food, meal prep, healthy dinner, simmered vegetables, low sodium, hearty soup, homestyle, easy recipe
Read it online: https://www.chefs-mate.com/recipe/vegetable-soup-mcdougall/