Vegetable Soup-Recipe

Here’s the beautiful thing about soup: it’s seasonal, it’s easily changed, it’s warm and comforting. Soup is a simple, filling meal to let simmer and fill our homes with delicious smells. Unless there is part of the soup that needs to be a mixture to combine (like in baking) to cook right, you can make a soup to fit your likes and dislikes. All is really needs is some sort of broth, after that fill it to your heart’s content with meats and veggies.

I developed this recipe after looking for some plant based crockpot recipes. And you know how one thing leads to another on Pinterest….well, I landed on a Beefless Stew recipe-which is the idea behind this soup recipe.

Maybe you know or don’t know, by my dad was diagnosed with Stage 4 Liver Cancer just over 6 months ago. He started a plant based diet,which has led our family on the hunt for plant based meals that are more than lettuce on a plate.

Plant based eating is so good, filling, cost and creation effective.  And it doesn’t make you feel like a crum with gross skin when you’re done eating it. Or am I the only one?

From that Pinterest hunt the other night landing me on a Beefless Stew recipe, I came up with this recipe. I hope you enjoy it as much as we have. It’s pretty darn good.

This recipe serves four. 

Ingredients: 

2-8 oz. packages whole Baby Portabella Mushrooms, rinsed

1-2 cartons Swanson’s Vegetable Broth

1/2 large onion, diced

1 large carrot, diced

1 stalk celery, diced

4 cloves garlic, crushed

1 sprig fresh parsley

1 pint canned tomatoes (I used home canned, store bought will be fine)

4 tbsp olive oil for sauteeing

To Do: 

  1. In a large pan ( used my Pioneer Woman 4.2 quart pan) or kettle heat olive oil. When heated, add whole mushrooms, diced onion and crushed garlic.
  2. Let saute about 15 minutes until onions are translucent.

DSC_0236

3. Add sprig of fresh parsley by breaking off each leaf and breaking apart with your fingers.DSC_0237

4. Add pint of tomatoes, diced carrot and diced celery. Stir. DSC_0238

5. Add vegetable broth. Depending on how much soup you want add one carton, then see if you want to add any of the second carton. Let this simmer on medium, with cover on, until carrots and celery are cooked through and soft, about 30-45 minutes.

*Leaving this in the crockpot or on low for a few hours on the stove would also work. 

I wish you could smell this from the picture. DSC_0239

Serve hot with a side of homemade applesauce and some apple cider for a simple fall meal. DSC_0242

Happy Eating!

This recipe is linked to A Pinch of Joy’s Busy Monday Link Up Party!

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