Fuddha's Vegetable Soup
Although my soul is happiest during spring and summer, one of my favorite things about winter is the food! I love a giant pot of chili, a steaming cup of coffee, and SOUP! I don’t know about you, but I take my food very seriously!...so, when summertime comes, I focus on summer foods. However, as soon as the first snowflake hits the ground, I remember just how much I’ve missed sitting over a warm bowl of soup, with the heat slowly moving down my throat and warming my stomach.
Today we have a treat for you! This is one of my best dishes, according to Big Fuddha, and it’s so much easier than you’d ever expect (you know how I feel about easy). This entire recipe takes just ONE HOUR, including prep time...and I’m not the fastest cooker.
Fuddha's Vegetable soup
INGREDIENTS
1 Tbsp. EVOO
1½ Cups Carrots (cut into ½
inch medallions)
1 Cup Celery (cut into ¼ inch pieces)
½ Cup Diced Onions
½ Tbsp. Minced Garlic
½ Tbsp. Black Pepper
⅛ Tbsp. Salt
1 Tbsp. Basil
1 Tbsp. Parsley
6 Tbsp. Tomato Paste
14.5 oz. Can of Diced Tomatoes
14.5 oz. Can of Green Beans
15.25 oz. Can of Whole Kernel Corn
15 oz. Can of Peas
7-8 Cups Vegetable Broth (or 2 containers)
3 Cups Dry Pasta (in your favorite shape, we like bows!)
DIRECTIONS
In a large pot, warm EVOO over medium-low heat, before adding carrots. Cook carrots until tender, approx. 10-15 mins. Stir often so they don’t burn.
While the carrots cook, in a separate, smaller pot, boil the pasta until al dente. Once done, drain and set aside for later.
Add celery and onions to large pot and cook for an additional 5-6 mins with carrots, before adding 1 ½ cups of the vegetable broth. Turn the heat to medium-high and boil for 10-13 mins, stirring occasionally.
Toward the end of step 3, add minced garlic, black pepper, salt, basil, parsley, and tomato paste to large pot.
Now it’s time to add the diced tomatoes, green beans, whole kernel corn, peas, pasta, and remainder of broth. Bring to simmer, cover and cook for an additional 10 mins.
Allow to cool for a few minutes and serve!
Little Fuddha Tips:
I like to add the peas and pasta as late as possible, to keep them from getting too mushy.
This soup is even better the 2nd day!
This is one of those times you won’t mind getting the ‘reduced’ or ‘low’ sodium option for your canned veggies, you won’t miss the salt and it makes things a little healthier too!
I hope this soup gets you through the last few weeks of cold weather! Tag us on Twitter or Facebook and show us how it turned out! We’d love to know we had a small part in feeding our fellow vegans.
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