Vegetarian Hearty Meat and Vegetable Soup
Cozy up with a bowl of satisfying Vegetarian Hearty Meat and Vegetable Soup, a plant-based spin on the classic comfort food. Brimming with vibrant, wholesome ingredients like plant-based ground meat, tender potatoes, earthy green beans, and shredded cabbage, this recipe combines rich textures and bold flavors. Infused with aromatic herbs like thyme, rosemary, and bay leaves, and simmered in a robust vegetable broth with tangy diced tomatoes, every spoonful promises a soul-warming experience. Ready in just under an hour, this vegan-friendly soup is quick to prepare, hearty enough for a main course, and perfect for meal prep. Garnished with fresh parsley for a final flourish, it’s a nourishing, crowd-pleasing dish that’s packed with flavor and nutrients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 large, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 12 ounces plant-based ground meat
- 5 cups vegetable broth
- 14.5 ounces canned diced tomatoes
- 2 medium, peeled and diced potatoes
- 1 cup, cut into 1-inch pieces green beans
- 2 cups, shredded cabbage
- 1 teaspoon, dried thyme
- 1 teaspoon, dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 whole bay leaves
- 0.25 cup, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and plant-based ground meat. Cook for another 5 minutes until the plant-based meat is browned.
Pour in the vegetable broth and diced tomatoes with their juices.
Add the diced potatoes, green beans, and shredded cabbage to the pot.
Stir in the dried thyme, dried rosemary, salt, black pepper, and bay leaves.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes or until the vegetables are tender.
Taste the soup and adjust the seasoning if necessary.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh chopped parsley.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7610 mg | 331% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 60.0 g | 214% | |
| Total Sugars | 67.2 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 944 mg | 73% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 8694 mg | 185% | |
*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.
