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Veggie Veggie Vegan Soup

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Veggie Veggie Vegan Soup

Photo by Doug
Author Notes

An excellent, nourishing soup for chilly weather. —Doug

  • Prep time
    15 minutes
  • Cook time
    20 minutes
  • Serves

  • 1

    medium onion, chopped

  • 2 tablespoons

    olive oil

  • 1

    large Portabella mushroom cap, chopped

  • 5 cups


  • 1 tablespoon

    veg. broth powder (Gaylord Hauser’s)

  • 2 tablespoons

    dried natural soup greens or equiv.

  • 3-4

    large bay leaves

  • 1 teaspoon


  • 2-3

    cloves garlic, crushed

  • 1 pound

    potatoes, cleaned, peeled and cubed into 1/2 inch size.

  • 1/2 pound

    green beans, cut, fresh or frozen

  • 1/2 pound

    cauliflower florets as optional ingredient

  1. Sautee onion in olive oil till soft, then add shrooms and cook
    about 6-8 min. on medium heat in stock pot
  2. Add water, broth powder, soup greens, bay leaves, salt, garlic, and bring to boil
  3. Add potatoes, cook 10 min or so, then add green beans, cauliflower if desired, and cook another 15-20 min.
    Optionally, cook the potatoes seperately when beginning, drain and add to soup with the beans in this step–this will result in a clearer broth and smoother flavor.

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