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vegan veggie soup

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Good morning! I was in need of a tasty soup recipe because I woke up today with 101.3 fever. I can’t remember the last time I had a fever. I am feeling just very lethargic these past two days. Hope the soup will help. I do know one thing, this soup took 30 minutes or so from start to finish. Quite impressive. I would describe this recipe as quite simple, doesn’t need to simmer on the stove for long and is perfect for a vegan, vegetable lover. The recipe is adapted from vegetarian times magazine.

V2 Soup:


  • 1 Tbsp olive oil
  • 1 cup vegetable stock
  • 1/2 cup stewed tomatoes
  • pinch oregano
  • pinch dried basil
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 1/2 cup chopped sun-dried tomatoes
  • 1 10.5 ounce can small white beans (both drained and rinsed)
  • 1 15 ounce can pinto beans
  • 1/2 cup frozen peas
  • 1/2 cup frozen green beans chopped
  • 1/2 cup canned corn, drained


  1. Place oil, onions, carrots, oregano and basil in 3 quart saucepan over medium heat.
  2. Add vegetable stock and stewed tomatoes, let vegetables soften (5 minutes).
  3. Add sun-dried tomatoes, cook for 3 more minutes.
  4. Add beans and 3 cups water.
  5. Turn up heat bring soup to a boil.
  6. Reduce heat, add peas, green beans and corn.
  7. Simmer for 10 to 15 more minutes.
  8. Add salt and pepper as needed.
  9. ENJOY!

About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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