I pretty much live off soups and stews—they’re simple, budget-friendly, and super nourishing.
Here’s the recipe everyone asked for. Enjoy!
Ingredients
1 tsp extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
4 celery stalks, chopped into hearty pieces
1 cup chopped cabbage
3 large carrots, sliced
1 can diced tomatoes (with juice)
1 can kidney beans, rinsed
3 potatoes, peeled and cubed
8 cups vegetable broth (or mushroom broth, or a mix)
1 tsp vegan beef-flavor broth starter
Garlic powder, to taste
Onion powder, to taste
Bay leaf
Basil
Vegan Parmesan cheese (for serving)
Note: I don’t really follow strict recipes—these measurements are approximate, but they’ll get you very close!
Directions
Sauté the aromatics:
In a large pot, heat the olive oil. Add the onion and garlic and sauté until fragrant.
Add the veggies:
Stir in the celery and cook a few minutes.
Add the cabbage and cook another couple minutes.
Add the carrots, stir, cover, and let them release their juices for about 5 minutes.
Build the soup:
Add the diced tomatoes with their juice.
Add the kidney beans.
Pour in the broth.
Stir in the seasonings and broth starter.
Add the potatoes.
Simmer:
Let everything cook together until the potatoes are tender.
Taste and season with salt as needed.
To Serve
Top with:
Homemade croutons
A drizzle of extra virgin olive oil
Homemade vegan Parmesan
Fresh chopped basil (optional)
Variations
Swap kidney beans for chickpeas.
Change up the seasoning—try Indian spices (smoked paprika, paprika, cumin) or Mexican flavors.
Add mushrooms when you have them!