Prep 20 mins
Cook 35 mins
Just because it's vegan doesn't mean it's tasteless! This soup is pretty rich and hearty, and it's a healthy meatless and animal-product-free version of the classic comfort food. It's a fun soup for the whole family, and your kids will LOVE it with grilled cheese sandwiches! I love my grilled cheese dipped in this soup. :) This is my very own recipe: my uncle is a professional chef and taught me how to cook in his massive kitchen but I can't do the insanely complex stuff he does. Thus while trying to find vegetarian and vegan recipes, I discovered this mixture by accident-- and have now perfected it instead of eating some overly salty Progresso crap. Other Notes: 1) This is the UPDATED recipe, the first one was kinda rough, I've perfected it now. 2) You can also use 1-2 bay leaves for extra kick but I usually don't keep them around. 3) Try it with some extra orzo or ditalini if you want to make a meal out of it!
- 18 ounces tomato paste (I use 3 6-oz cans)
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 3 tablespoons onion powder
- 2 teaspoons minced garlic (you can sub 1 tbsp garlic powder)
- 1 teaspoon dried basil
- 1⁄4 teaspoon ground black pepper
- 1 (14 1/2 ounce) candiced new potatoes
- 1 (8 ounce) can corn
- 1 (15 1/2 ounce) can black beans
- 1⁄4 cup celery, finely chopped (including leaves)
- 3⁄4 cup ditalini, cooked al dente
- Rinse and drain all the canned food and put in a large bowl for now.
- Finely chop the celery and put it in the bowl too.
- Cook the ditalini al dente and put it aside for now, still in the water so it doesn't dry out.
- Put the vegetable broth, oil, and tomato paste into a large saucepan, mix together on high heat.
- When this completely melds, lower the heat and add the minced garlic, onion powder, black pepper, and basil. Stir.
- Add the whole bowl of veggies and blend in well.
- Drain the ditalini and add to the mix.
- Let simmer for 10-15 minutes or until thick and bubbly.
This is a very tasty soup with some great textures in it. I ate this with some tofu for a very vegan dinner. This makes a VERY thick soup. Unless you like an intense tomato-ey taste I recommend you use only two 6 ounce cans of tomato paste, and/or up the vegetable broth. I used two and a half cans of tomato paste (I had a half can of leftovers) and added additional broth and I still felt it was too thick. Otherwise, I really liked it. My store had no canned potatoes, so I diced up a freshly peeled potato and boiled it for a while. Instead of ditalini I used some elbows and I included a couple of bay leaves. I really liked the resulting texture and taste, but I still recommend using less paste. Thanks the80srule :)