Vegan Vegetable Soup Recipe

Name: Vegan Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tofu, cut into 3/4-inch cubes; 3 tablespoons soy sauce; ½ teaspoon garlic powder; 1 tablespoon olive oil; 1 garlic clove; 1 onion; 1 -2 zucchini, sliced; 2 -3 carrots, sliced; 28 ounces diced tomatoes (or whole tomatoes and dice them); 6 -8 cups water; 2 tablespoons vegetable broth or 2 teaspoons basil; 1 teaspoon oregano; 1 teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon pepper; 2 -3 stalks celery, sliced (optional); 1 -2 stalk broccoli, cut up (optional); 1 -2 potato, diced (depending on size) (optional); ½ cup noodles or ½ cup spaghetti or ½ cup barley; 15 ounces kidney beans

Servings: persons

1 lb tofu, cut into 3/4-inch cubes
3 tablespoons soy sauce
½ teaspoon garlic powder
1 tablespoon olive oil
1 garlic clove
1 onion
1 -2 zucchini, sliced
2 -3 carrots, sliced
28 ounces diced tomatoes (or whole tomatoes and dice them)
6 -8 cups water
2 tablespoons vegetable broth or 2 teaspoons basil
1 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
2 -3 stalks celery, sliced (optional)
1 -2 stalk broccoli, cut up (optional)
1 -2 potato, diced (depending on size) (optional)
½ cup noodles or ½ cup spaghetti or ½ cup barley
15 ounces kidney beans

1
Browned Tofu (if including):.
2
Preheat oven to 350.
3
Mix all ingredients.
4
Bake on an oiled cookie sheet for 15 minutes, turning the cubes after the first 10 minutes.
5
Soup:.
6
In a large soup pot, add all ingredients.
7
Turn on the heat, add oil, garlic, onion, zucchini, and carrots and saute until the onions are almost tender.
8
Add tomatoes, water, broth or basil, oregano, garlic powder, salt, and pepper.
9
Add optional vegetables, if using.
10
Bring to a boil.
11
Add pasta or barley.
12
Simmer for 15 minutes.
13
Add beans and tofu, if using.
14
Serve when thoroughly heated.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb tofu, cut into 3/4-inch cubes, 3 tablespoons soy sauce, ½ teaspoon garlic powder, 1 tablespoon olive oil, and more.

Yes, Vegan Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Vegetable Soup

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