Easy & Hearty Vegan Tomato Soup Chock Full O Veggies
Ready In: 55 mins
Serves: 4-6
Yields: 6 cups
Ingredients
- 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 1/2ounce) can diced new potatoes
- 1 (8 ounce) can corn
- 1 (15 1/2ounce) can black beans
- 1⁄4 cup celery, finely chopped (including leaves)
- 3⁄4 cup ditalini, cooked al dente
Directions
- 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.
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