Vegetarian Hearty Pork and Vegetable Soup
Warm up with a soul-satisfying bowl of **Vegetarian Hearty Pork and Vegetable Soup**, a plant-based twist on a comforting classic. This easy-to-make recipe combines robust flavors from chopped onions, garlic, and a medley of carrots, celery, and spinach, with the protein-packed goodness of red kidney beans and a savory plant-based pork alternative. Simmered in a well-seasoned vegetable broth with thyme, oregano, and a hint of black pepper, this hearty vegetable soup is further enriched by the addition of canned diced tomatoes and sweet bursts of frozen corn. Ready in just about an hour, this wholesome one-pot meal is perfect for busy weeknights or casual family dinners. Serve it up with crusty bread for a cozy, filling dish that’s entirely meat-free yet full of bold, satisfying flavor. Ideal for vegetarians, vegans, or anyone craving a healthy, hearty soup!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, chopped
- 14.5 ounces diced tomatoes, canned
- 6 cups vegetable broth
- 1 cup frozen corn
- 15 ounces red kidney beans, canned and drained
- 8 ounces plant-based pork alternative
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups fresh spinach
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic, carrots, and celery, and cook for another 2-3 minutes.
Add the canned diced tomatoes with their juices, and stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Add the frozen corn, drained kidney beans, plant-based pork alternative, bay leaf, thyme, oregano, salt, and black pepper.
Reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes to allow the flavors to meld together.
Remove the bay leaf from the pot.
Stir in the fresh spinach and cook for 2-3 minutes until wilted.
Taste and adjust the seasoning if needed.
Serve hot with crusty bread on the side if desired.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 9.8 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1102 mg | 23% | |
*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.
