Vegan Hearty Pork and Vegetable Soup
Indulge in a warm, comforting bowl of Vegan Hearty "Pork" and Vegetable Soup, a plant-based twist on a classic favorite. This satisfying recipe swaps traditional pork for smoky, protein-packed tofu, creating a dish brimming with robust flavors and nourishing veggies. Aromatic garlic, hearty potatoes, vibrant kale, and a medley of celery, carrots, and tomatoes are simmered in a rich, herb-infused vegetable broth spiked with smoked paprika, soy sauce, and red wine vinegar for depth and complexity. Perfect for chilly evenings, this one-pot vegan soup is easy to make, ready in just 45 minutes, and sure to please vegans and meat-lovers alike. Enjoy it as a wholesome weeknight meal or make a bigger batch for delicious leftovers that only get better with time!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 2 medium carrots, diced
- 8 ounces smoked tofu, cubed
- 6 cups vegetable broth
- 14.5 ounces canned diced tomatoes
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 medium potatoes, peeled and diced
- 3 cups kale, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent, about 2-3 minutes.
Add the diced celery and carrots to the pot, cooking for an additional 5 minutes until they begin to soften.
Stir in the cubed smoked tofu and sauté for another 2 minutes to allow the tofu to absorb some flavors.
Pour in the vegetable broth and the canned diced tomatoes, along with their juices.
Add the red wine vinegar, soy sauce, dried thyme, oregano, and smoked paprika into the pot. Stir well to combine.
Increase the heat and bring the mixture to a gentle boil.
Add the diced potatoes, reduce the heat to a simmer, and cover the pot. Let it cook for about 15 minutes or until the potatoes are tender.
Stir in the chopped kale, allowing it to wilt and cook for an additional 5 minutes.
Season the soup with salt and black pepper, adjusting to taste.
Serve the soup hot and enjoy a bowl of comforting, hearty vegan 'pork' and vegetable soup.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8367 mg | 364% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 52.3 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1361 mg | 105% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 7689 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
