Vegetarian Vegetable Soup

30 Min.
45 Min.
4-6
Ingredients
2
tablespoons Better Than BouillonĀ® Vegetarian No Beef Base
2 tablespoons Better Than BouillonĀ® Vegetarian No Beef Base
1
quart water
1 quart water
2
carrots, peeled and thinly sliced into rounds
2 carrots, peeled and thinly sliced into rounds
1
rib celery, peeled and thinly sliced
1 rib celery, peeled and thinly sliced
2
large cloves garlic, peeled and minced
2 large cloves garlic, peeled and minced
1
tablespoon finely chopped shallot
1 tablespoon finely chopped shallot
1
(14.5-ounce) can petite cut tomatoes, undrained
1 (14.5-ounce) can petite cut tomatoes, undrained
2
tablespoons tomato paste
2 tablespoons tomato paste
1
(5.5-ounce) can vegetable juice
1 (5.5-ounce) can vegetable juice
1
cup frozen corn
1 cup frozen corn
1
cup frozen cut green beans
1 cup frozen cut green beans
1
tablespoon dried basil leaves
1 tablespoon dried basil leaves
1
bay leaf
1 bay leaf
¼
teaspoon kosher salt
¼ teaspoon kosher salt
¼
teaspoon black pepper
¼ teaspoon black pepper
Directions
  1. In a soup pot, heat water over medium heat. Whisk in No Beef Base until dissolved.
  2. 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.
  3. Reduce heat to medium-low, cover and simmer, until done, about 35 minutes, stirring occasionally. Remove bay leaf before serving.
Serve with a fresh fruit salad and warm rolls.

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