Vegan Vegetable Soup
Makes 10 cups
Servings: 6
Calories:
Ingredients
- 1 tablespoon pure olive oil
- 1 onion chopped
- 3 carrots cut in ½-inch pieces
- 2 stalks celery cut in ½-inch pieces
- 8 ounces cremini mushrooms quartered
- 3 cloves garlic finely chopped
- 2 bay leaves preferably fresh
- 1 sprig of thyme
- 1 32 ounce container low sodium vegetable juice
- 2 cups water
- 1 14.5-ounce can whole or stewed tomatoes, with juices
- 1 tablespoon miso or tomato paste
- 2 cups shelled fresh butter beans about 11/2 pounds unshelled or frozen butter beans, thawed
- 2 sweet potatoes peeled and cubed (about 2 cups)
- 1/4 pound fresh okra stems trimmed, cut into 1/2-inch pieces (about 1 cup)
- ¼ teaspoon red pepper flakes or to taste
- Coarse kosher salt and freshly ground black pepper
Instructions
- Heat the oil in a large heavy-duty pot over medium high heat. Add the onion, carrots, celery, and mushrooms. Season with salt and pepper and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds, Add the bay leaves, thyme, vegetable juice, tomatoes, and miso paste. Stir to combine. Add the butterbeans and sweet potatoes. Bring to a boil over high heat. Reduce the heat to simmer. Cook until the vegetables are just tender, about 15 minutes. Add the okra; cook until tender, about 5 minutes. Add red pepper flakes; stir to combine. Taste and adjust for seasoning with salt and pepper. Ladle into warm bowls and serve immediately.