Time 1h10m Yield 4-6 servings Number Of Ingredients 15 Steps:
In a soup pot, heat water over medium heat. Whisk in No Beef Base until dissolved. Add carrots, celery, garlic, shallot, tomatoes, tomato paste, vegetable juice, corn, green beans, basil, bay leaf, salt and pepper, stir to combine. Bring soup to a boil. Reduce heat to medium-low, cover and simmer, until done, about 35 minutes, stirring occasionally. Remove bay leaf before serving.
Time 35m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large saucepan, saute the onion and celery in butter until tender. Add the broth, tomatoes, vegetables, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Sprinkle with croutons.
Time 50m Yield 10 Number Of Ingredients 14 Steps:
Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes. Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more. Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes. Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more. Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
Yield 6 servings Number Of Ingredients 14 Steps:
- Chop the onion, carrots, and celery and mince the garlic. 2. Saute the onion, carrots, celery, garlic, and some of the spices with the olive oil for 10 minutes. 3. Add the vegetable broth and water, then gradually stir in the tomato paste. 4. Once you have a consistent broth, add in the tomatoes, cabbage, and remaining spices. 5. Bring the mixture to a boil and then reduce and simmer for another 20 minutes. 6. Let cool, eat, enjoy, and store the extra in the refrigerator or freezer.
