Vegan Hearty Vegetable and Meat Soup
Dive into a bowl of comfort with this Vegan Hearty Vegetable and 'Meat' Soup, a nourishing twist on a classic favorite. Packed with a vibrant medley of vegetables like carrots, zucchini, and kale, and elevated with a savory plant-based ground 'meat,' this soup is both filling and flavorful. Its rich, herb-infused broth, featuring thyme and basil, creates a delicious base, while the addition of protein-packed peas makes it a wholesome meal. Ready in just an hour, this one-pot wonder is perfect for weeknight dinners or meal prep, offering 6 generous servings of cozy, plant-powered goodness. Whether you're vegan or simply looking for a hearty, vegetable-forward dish, this recipe is sure to satisfy all your soup cravings!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 Celery stalks, chopped
- 1 large Russet potato, peeled and diced
- 1 medium Zucchini, diced
- 2 medium Tomatoes, chopped
- 6 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen green peas
- 2 cups Chopped kale
- 12 ounces Plant-based ground 'meat'
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic and sauté until the onion becomes translucent, about 5 minutes.
Stir in the diced carrots, chopped celery, and diced potato. Cook for another 5 minutes, stirring occasionally.
Add the diced zucchini and chopped tomatoes to the pot, and stir to combine.
Pour in the vegetable broth and add the bay leaf, dried thyme, dried basil, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the vegetables are tender.
In a separate pan, cook the plant-based ground 'meat' over medium heat until browned, about 5-7 minutes.
Add the browned plant-based 'meat', frozen green peas, and chopped kale to the soup pot.
Simmer the soup uncovered for another 10 minutes, stirring occasionally, until the kale is wilted and all ingredients are heated through.
Remove the bay leaf, taste the soup and adjust the seasoning if necessary.
Serve hot and enjoy your hearty vegan vegetable and 'meat' soup!
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 10.0 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1356 mg | 29% | |
*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.
