Fully Loaded Vegetable Soup

Fully Loaded Vegetable Soup

I love tomatoes, but they don’t love me. At least not in the quantities in which I enjoy them. After many helpings of tomato based products, my stomach has a way of letting me know it’s had enough. One would think soup would be safe to eat, free from tomatoes. However, tomato based stock is quite common in vegetable soup.  I had been looking for a non tomato vegetable soup for over a year. Since I couldn’t find anything, I just decided to make my own. Also making my own would allow me to cut out the high amount of sodium in many store bought soups.

This soup is over loaded with fresh vegetables. Because there are so many veggies, it only requires a handful of each. Most people think of soup as only a winter food, to warm the soul. However, soup and salad is one of my favorite go to lunches in the summer. Beside, a pot this big leave plenty of leftovers, which keep me out of the kitchen on warm summer days.

Try it with this summer salad and let me know what you think.


Fully Loaded Vegetable Soup
Chef Ria: 
  • 4 qt water
  • 4 Tbsp of Vegetable Broth (dry mix)
  • 1 large Red Potato
  • 2 Cups fresh Green bean
  • 1 Cup of fresh Broccoli
  • 1 Cup of fresh Cauliflower
  • 1 Cup Red Onion
  • 4 Cloves Garlic
  • ½ inch Piece Ginger
  • 3 Medium Carrots
  • 2 Ribs of Celery
  • 4 Fresh corn on cob
  • 1 Small Yellow Squash
  • ⅓ Cup of dry or 1 of Can Red Beans or Kidney Beans
  • Fresh herbs
  • Seasoning and other spices
  1. Prepare dry Kidney beans by soaking in water for up to 2 hours prior to cook time.
  2. Add water and Vegetable dry Mix to large pot and bring to a low simmer. Add in beans and cook until tender to the touch at least 40 minutes. Next add chopped green bean and potatoes.
  3. About 10 minutes later add remaining ingredients. Cook until all vegetables are tender.
Cut vegetables into small uniform pieces to cook faster and evenly. Place sturdier ingredients in first.

In place of water and dry Vegetable Broth, you can used low sodium Vegetable Stock from a box. Of course you can always make your own.


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Comments: 2

  1. […] “You gone eat yo cornbread?”  Haha, it takes a special kind of person to start their blog post with a line from the iconic move, Life. But when I tell you this is one of “the” best cornbread recipes I’ve come across, vegan or otherwise. I might just have done what Eddie Murphy’s character did in the movie too. This cornbread is sweet, moist and just plain awesome. I found it awhile back on “Vegan Cooking with Love” .  I’ve since made it on several occasion to accompany  chili, greens,  or soups. […]

  2. […] Vegetable Soup […]

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