About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Vegan/Vegetarian Vegetable Soup


Vegetable Soup is savory, hearty and filling comfort food. This soup is good and good for you since it's low carb and packed with vitamin rich veggies. Easily customizable with your favorite veggies.


PREP TIME: 10 minutes

COOK TIME: 25 minutes

TOTAL TIME: 35 minutes

SERVINGS: 6 servings


INGREDIENTS:

2 tablespoons Olive Oil

3 Garlic Cloves, minced

1 cup sliced Carrots

1 cup chopped Celery

1 tablespoon Tomato Paste

1 teaspoon Dried Basil

1 teaspoon Dried Oregano

2 Bay Leaves

1/4 teaspoon Dried Thyme

1 cup frozen or fresh Corn

1 cup frozen or fresh Green Beans, cut into bite-sized pieces

1 cup died Zucchini

1 can Diced Tomatoes with the juice

8 cups Vegetable Broth (you can use Chicken or Beef Broth if you aren't vegan or vegetarian)

Salt, to taste

Pepper, to taste

1/2 cup Fresh Parsley, minced


INSTRUCTIONS:

1. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion, carrots and celery. Season with a pinch of salt and cook, stirring often, until veggies begin to soften, about 3-4 minutes.

2. Add minced garlic, tomato paste, basil, oregano, thyme, and bay leaves to the pot and cook for a couple of minutes, stirring often. Then add corn, green beans and zucchini. Continue to cook and stir for about 2 minutes. Season with a pinch of salt and pepper.

3. Pour in undrained tomatoes and broth. Turn heat to medium-high and bring soup to a boil. Cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are tender. Stir in fresh minced parsley.

4. Serve hot. If your diet allows you can serve this soup with Parmesan cheese, saltine crackers and/or crusty bread.

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