Hello from the mountains of Kentucky! I hope your fall is off to a great start. Things are beginning to slow down on our small farm. All of the garden produce is either, canned, preserved, dried, or frozen. It was a lot of hard work, but very satisfying and rewarding work. We enjoy the produce year round. But my personal favorite is making soups with all the different veggies. When the cool fall winds begin to creep into the mountains, I feel the urge to cook. One of my favorite dishes is homemade vegan vegetable beef-less soup, especially on wet and drizzly day like today.
I grew up eating vegetable beef soup. It was always a winter favorite in our house. Our children grew up eating vegetable soup with grilled cheese. Vegetable soup remains a favorite still today. Just because my vegetable soup is vegan, doesn’t mean it’s not tasty. I think you’ll find my vegetable soup to be savory, filling, and healthy.
- Half of a large organic yellow onion
- 1/4 organic red bell pepper
- 1/4 organic green or yellow pepper
- 1 tbs organic extra virgin olive oil
- 1 can of unsalted diced organic tomatoes
- 2 cups organic vegan meatless chorizo crumbles (I use Morning Star)
- 2 cups of meatless beef crumbles (my favorite is Simple Truth crumbles)
- 2 cups organic frozen sweet peas or 1 can unsalted organic sweet peas
- 2 cups organic frozen corn or 1 can of unsalted organic corn (I use 3-4 ears of frozen corn from our garden and cut it off the cob)
- 2 cups of fresh green beans cooked or one can of organic green beans (I use a half quart of beans we preserve from our garden)
- 2-3 medium sized potatoes
- 2 cups sliced carrots
- 1 1/2 cups organic vegetable broth
- 1 quart tomato juice (I use the tomato juice we can from our garden tomatoes)
- I like to use good quality organic seasonings. Add salt, pepper, onion salt, garlic powder, turmeric, and paprika to taste. I usually season each layer of the soup while I’m preparing it.
- One tablespoon of organic tomato paste.
In a large cast iron stock pot, heat olive oil over medium low heat. Dice onions and peppers and add to oil. Sprinkle with salt and pepper and sauté until onions and peppers are tender. Add meatless crumbles and add a small sprinkle of salt and pepper and other spices. Sauté for ten minutes and then add diced tomatoes.
While this is simmering peel and dice potatoes, and slice carrots. Add the potatoes and carrots to a pot of boiling water. Add a drizzle of oil and season the potatoes and carrots with salt and pepper. Cook the potatoes and carrots until they’re semi tender or a tiny bit al dent-e, which will prevent them from overcooking when added to the soup.
While the potatoes and carrots are cooking, begin adding the remaining ingredients one at a time. If you choose to use canned veggies, drain the vegetables and rinse well before adding. If you use frozen, allow them to thaw first. Once the vegetables have all been added, season to taste with remaining seasonings and add salt and pepper if necessary. Allow the vegetables to come up to heat and add tomato juice. Allow the mixture to begin to cook and add vegetable broth. When potatoes are the desired tenderness drain and add to the soup. I like to add a tbs of organic tomato paste at this time and add any additional seasonings. Allow the soup to simmer on low for 30 minutes. Serve with your favorite crackers or organic dairy free grilled cheese! Anyway you serve it, your family will love it!
I hope that you and your family enjoy this savory and delicious soup as much as my family does. Feel free to leave comments or ask questions. I love to hear from my readers. If you are not already following my blog, feel free to follow and receive notifications each time I post. For now, so long from the mountains of Kentucky! God bless each of you!