By leaving out the meat, you can make this pasta and cauliflower meal vegetarian.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 tablespoons olive oil
- ½ onion, chopped
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (15 ounce) can tomato sauce
- 4 carrots, peeled and cut into 1/4-inch rounds
- 2 baking potatoes, cut into bite-size pieces
- 1 cup frozen corn
- 1 cup frozen shelled edamame (green soybeans)
- 1 cup frozen sliced okra
- 2 leaves kale, roughly chopped
- salt to taste
- 1 teaspoon ground black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
- Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
- For the vegetable broth, I use two no-salt-added vegan bouillon cubes and four cups of water. I don’t add any salt to the soup while it’s cooking so everyone can salt their own bowl.
Reviews
So easy and quick to make, versatile. Needs add’l flavor, tho.
It’s a great starter recipe. I added more spices. Instead of tomato sauce and used some leftover marinara sauce I had. Really good.
My husband loved it as is!
Used sweet potatoes added kombucha squash green beans cherry tomatoes soycutash and Italian seasoning bay leaf all in all versatile recipe.
EXCELLENT! An upgrade on classic vegetable soup! My go to! I double the recipe and replace corn and potatoes with peas and green beans and a canned of diced tomatoes. Super healthy and yummy!
This is a quick and easy soup. I added whatever I had in the refrigerator, plus a bag of organic frozen mixed vegetables because I wanted the corn, some beans and peas. Excellent!
Great mix of veggies that has so many options to use what you have on hand. Delicious, and great to make ahead for meals during the week.
Since we didn’t have vegetable broth or potatoes on hand, I substituted beef broth and yellow squash. Tasted great! For protein, I added diced ham. Totally unnecessary, taste-wise.
Great recipe, was very easy to make and took no time.
Followed the recipe and it was good but not super flavorful. I added some oregano and cumin to spice it up. Good starter recipe. Use any veggies that are on hand and it’ll probably work! 🙂
This soup was excellent!! Because we love the flavor of onions, I used a whole onion and 3 large garlic bulbs instead of two. I did not have okra, kale or edamame, so I put frozen corn, peas and some left over green beans I had in the fridge along with the carrots that are used in the recipe. I used an 8 oz can of tomato sauce and added a 14.5 oz can of diced tomatoes as well. It was awesome and will definitely make it again!!!
BEST. VEGETABLE. SOUP. EVER!!!!! If I could give this 7 Stars, I would. The great thing about this soup is that it is a simple base just waiting for your creativity. It’s such a forgiving recipe. Literally throw any veggies you have in it. Add your favorite seasonings and spices, just watch the ones that contain salt. I add thyme, “cajun matriarch physical assault” seasoning and a Mexican saizon seasoning packet instead of salt. Frozen Italian blend veggies were created for this recipe. Trust me!
This is really easy and delicious soup! Replaced okra, edamame, and kale with organic green beans, peas and kidney beans. Added marjoram, thyme and 2 bay leaves – fantastic!
I thought it was better when a little bit of ketchup, mustard, Worcestershire sauce, white wine, cumin rosemary, thyme, and Ro-tel tomatoes was added. After I added the additional ingredients it was great.
This recipe turned out great. My daughter-in-law is pescatarian so I used the vegetable broth suggested as a substitute for the chicken broth. I did have to substitute a can of chopped tomatoes & a small can of tomato paste for the tomato sauce because I was out of tomato sauce. The only thing I might do differently next time is increase my cooking times slightly. The carrots were slightly more crunchy than I like for soup, but it was still very good overall. I served with garlic bread.
Fantastic recipe! I substituted fresh green beans for the okra and added a couple dashes of red pepper flakes to give it a kick. Everyone loved it and I’ll be making it again.
I made this for a book club meeting. It flew out of the crock pot! Super easy to make and serve.
Excellent soup!! Made a double batch last night for a winter “soup” party and everyone loved it! So simple and great tasting!!
This is very tasty! I omitted the okra, kale, and edamame but added peas, spinach, and tomatoes. I also threw a couple bay leaves in for some extra flavor. So good!
Delicious! Will definitely make again.
I made it for my church lenten Soup and… dinner. This was a big hit. I did make changes because I knew that some could not eat the Kale so I omitted it. I’m going to use this soup every night of the series along with others from this site.