Vegan Veggie Soup

Yields: 4 Servings

Vegan Veggie Soup

This is my own soup creation. It's really basic, and I always use vegetable stock to keep it healthy and meat free!

  • 1 tablespoon Olive Oil
  • 0.5 onion
  • 2 cloves garlic
  • 2 stalks celery
  • 2 medium carrots
  • 3 cups vegetable stock
  • 1 can tomatoes
  • 1/2 cup fresh basil
  • 0.5 tsp parsley
  • 1 cup pasta
  • 1 cup fresh Green Vegetable
  • 1 can Garbonzo beans
  • 1 can Kidney beans
  • 1 salt and pepper
  1. Heat the oil on medium heat and add the onions until translucent.
  2. Add the garlic, celery, carrots and saute until soft (about 5 minutes).
  3. Add the tomatoes and vegetable stock.
  4. Bring to a boil and lower heat to a simmer.
  5. Add the basil, parsley and pasta and cook for 10 minutes.
  6. Add your green veggie and the beans.
  7. Cook on low for another 20-30 minutes.
  8. Add salt and pepper to taste.

Nutrition

  • Calories: 341
  • Fat: 3.22699348973 grams
  • Carbs: 67.0594223181 grams
  • Protein: 12.1758917203 grams