Vegetarian Vegetable No-Beef Soup: Hearty soup chocked full of vegetables all in a no-beef broth and tomato juice to keep it vegetarian. Perfect for a chilly night.
Long time readers of this blog know that I love soup.
I eat it three to four times a week in the winter months for sure.
So when we turned vegetarian I didn’t get to have many of my favorite soups.
Most of which were almost vegetarian minus the broth.
My husband and I used to eat our Vegetable Hamburger Soup often and I had yet to try and convert it to vegetarian.
I thought about adding a meatless ground burger substitute but reality was it was never the hamburger that I liked in the former soup, it was the veggies.
I can say with quite certainty that this soup definitely hits the spot and I don’t miss the beef.
And it’s a good thing I like my vegetables since Canada just came out with a new food pyramid that has 1/2 each meal being fruit and veggies.
I’ll just ignore their suggestion of less sugar. 🙂
Hopefully you are getting more veggies in your day…this soup is surely one way to make sure that happens.
- 2 TBSP olive oil
- 1 cup sweet onion, small dice
- 3/4 cup celery, small dice
- 1 TBSP minced garlic
- 2 cups small potato, quartered
- 1 cup carrots, peeled, small dice
- 2 cups green cabbage, cut in thin strips
- 1 cup frozen corn
- 1 cup green beans, small chop
- 8 cups no-beef broth
- 1 cup red wine
- 1 (28 oz) can diced tomatoes, including juice
- 1 (15 oz) can tomato sauce
- salt and pepper to taste
- Place olive oil in a large dutch oven or soup pot.
- Add the onions and celery to the pot and cook the onions until translucent.
- Add the garlic, potatoes, carrots, cabbage, corn, and green beans.
- Add the no-beef broth, red wine, diced tomatoes and juice, and tomato sauce.
- Bring to a boil.
- Once at a boil, reduce heat to a simmer.
- Let simmer for 45 minutes, stirring about every 10 minutes.
- Salt and pepper to taste.