Vegetarian

Vegan Garden Vegetable Soup is for Soup.

Vegan Garden Vegetable Soup takes 10 minutes to prepare.

Vegan Garden Vegetable Soup takes 50 minutes to cook.

Vegan Garden Vegetable Soup makes 12 servings.

The ingredients for Vegan Garden Vegetable Soup are:

1 Large Onion, chopped
4-8 Garlic Cloves, minced (to taste)
3 Large Celery Stalks, chopped
2-3 Large Carrots or 1/2 - 1 bag Baby Carrots cut to bite sized pieces
2 T. Olive Oil

1 Small head Green Cabbage, shredded
6 Large Tomatoes, diced (or 1-2 cans diced tomatoes)
1 - 32oz box Organic low sodium Vegetable Broth
1 Can Dark Red Kidney Beans
1 Can Cannellini Beans
1 tsp. Salt
3 Bay leaves
1 T. Marjoram
1 tsp. Coriander

4 Zucchini, sliced thick, cut slices in half

Here is how you make Vegan Garden Vegetable Soup:

In large stock pot combine first 5 ingredients and cook on med-high heat until onions and celery are tender. Add next 9 ingredients and cook stirring occasionally until broth comes up to temp. Cover and cook on medium-low heat (low if using gas stove) - stirring occasionally - until carrots are cooked through. Turn off heat, stir in zucchini and cover until zucchini is soft. Eat lots of yummy soup :)Serving Size:?approx 12 servings

The nutritional information for Vegan Garden Vegetable Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 134.1

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 449.6 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 8.1 g
• Protein: 6.3 g

The dietary needs meet for Vegan Garden Vegetable Soup is Vegan