Vegetable soup is the perfect solution to last-minute guests at a dinner party, a night in when it’s very cold outside, or just general meal prep. This soup is completely vegan, but you don’t feel like you’re missing out on anything. The soup comes together pretty quickly and packs in bold flavors, so try it out tonight!
Instructions
- Begin by cutting up onion, garlic, celery, and carrots. By cutting the celery and carrots the same size slices you will have a quicker and more even cooking time for them.
- Heat oil in a pot and cook the celery and carrots for a few minutes before adding the onions and garlic.
- Add whatever medley of frozen vegetables you have into the pot and cook just for a couple of minutes.
- Season the vegetables with salt, oregano, garlic powder, thyme, and chili flakes if you want to add some spice.
- Add in a can of whole or diced tomatoes and allow the tin flavor to cook out for a few minutes.
- Finally, add in the broth or water with a couple bay leaves and bring to a boil.
- Cook for at least 15 minutes up to an hour and the soup is done!
