Appetizers / Soups / Salads

Vegan "Pantry" Soup is for Soup.

Vegan "Pantry" Soup takes 20 minutes to prepare.

Vegan "Pantry" Soup takes 30 minutes to cook.

Vegan "Pantry" Soup makes 8 servings.

The ingredients for Vegan "Pantry" Soup are:

Onions, raw, .5 medium (2-1/2" dia)
Garlic, 2 cloves
Olive Oil, .5 tbsp
Organic Diced Tomatoes, 3 cup
Beans, white, 1.25 cup
Frozen or fresh Zucchini, 4 cup, sliced
*Chicken Style Seitan -- 1 8 oz. package
Vegetable Broth, 3 cups
Water, tap, 1 cup (8 fl oz)
bay leaf, salt, pepper, dried basil, red pepper flakes.

Here is how you make Vegan "Pantry" Soup:

In a large soup pot - add chopped onion and garlic and saute over med. high heat in olive oil until opaque (about 3-4 mins). Add a 28 oz. can of diced tomatoes (drained) and a 1 lb. bag of frozen zucchini, spices (I used red pepper flakes, salt, pepper, and dried basil) and cook for about 7 minutes on med. heat. Add the can of drained white beans (I use great northern) and about 3 cups of vegetable broth and a cup of water. In a separate saucepan with a touch of non-stick cooking spray, add shredded seitan and cook on medium until lightly browned. Add to the soup pot. Toss in a bay leaf and simmer on low covered for at least 30 minutes. Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user TVBENDER.

The nutritional information for Vegan "Pantry" Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 146.0

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 860.2 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 5.0 g
• Protein: 13.2 g

The dietary needs meet for Vegan "Pantry" Soup is Vegan