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simple whole foods plant based vegetable soup

Fully Loaded Vegetable Soup

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Ingredients
  

  • 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

Instructions
 

  • Prep beans: If using dry kidney beans, soak in water for up to 2 hours before cooking.
  • Start the base: In a large pot, combine water and vegetable broth dry mix (or stock) and bring to a low simmer. Add beans and cook until tender, about 40 minutes.
  • Add sturdy vegetables: Chop green beans and potato; add to the pot. Cook 10 minutes.
  • Add remaining vegetables: Add carrots, celery, broccoli, cauliflower, onion, garlic, ginger, corn, and squash. Cook until all vegetables are tender, about 10–15 minutes more.
  • Season and serve: Stir in fresh herbs and your preferred seasonings. Taste and adjust as needed.

Notes

  • Cut vegetables into small, uniform pieces to cook faster and evenly.
  • Add sturdier vegetables first, then more delicate ones.
  • You can use low-sodium vegetable stock instead of water and dry mix—homemade or store-bought works.
  • Leftovers keep well for several days and are great for reheating or freezing.
  • Use seasonal vegetables you have on hand—no need to stick exactly to the list.