Spicy Homestyle Garden Soup (Vegan)

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This rich, comforting soup is packed with vegetables and features a deep, savory flavor base with a satisfying kick.

INGREDIENTS:

Aromatics & Base

  • 2 Tbsp Olive Oil (or water for oil-free cooking)
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 stalks Celery, diced
  • 3-4 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 8 cups Low-Sodium Organic Vegetable Broth
  • 1 (14.5 oz) can Diced Tomatoes, undrained (fire-roasted recommended)

Spices & Seasoning

  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 1/2 - 1 tsp Crushed Red Pepper Flakes (adjust to heat preference)
  • 1 tsp Salt (or to taste)
  • 1 tsp Black Pepper (or to taste)
  • 1-2 Tbsp Balsamic or Apple Cider Vinegar (optional final addition)

Vegetables

  • 2 cups Potatoes (Yukon or Russet), cubed and peeled
  • 1 medium Sweet Potato, cubed and peeled
  • 2 cups Chopped Green Cabbage or Chopped Kale
  • 1 cup Green Beans, cut (fresh or frozen)
  • 1 cup Zucchini or Yellow Squash, chopped
  • 1 cup Bell Pepper (any color or multiple colors), diced
  • 1 cup Peas and/or Corn, frozen

INSTRUCTIONS:

PHASE 1: BUILD THE FLAVOR BASE

  1. Sauté Aromatics: Heat oil or water in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 8-10 minutes until onions are soft.
  2. Bloom Spices: Stir in the garlic, thyme, oregano, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Add Paste: Stir in the tomato paste and cook for 2 minutes to deepen its flavor.

PHASE 2: SIMMER & COOK

  1. Add Liquids & Roots: Pour in the vegetable broth and diced tomatoes. Bring to a boil. Add the cubed potatoes and sweet potato. Season with salt and pepper.
  2. First Simmer: Reduce heat to low, cover, and simmer for 15-20 minutes until the potatoes are mostly tender.
  3. Add Mid-Cook Veggies: Add the green beans, zucchini/squash, and bell pepper. Continue to simmer, uncovered, for another 5 minutes.
  4. Add Greens: Stir in the cabbage (or kale). Simmer until the greens are tender (about 10-15 minutes for cabbage, 8-10 minutes for kale).

PHASE 3: FINISHING

  1. Final Additions: Stir in the frozen peas and/or corn and cook until heated through (about 10 minutes).
  2. Adjust Flavor: Stir in the optional vinegar. Taste and adjust salt, pepper, or red pepper flakes as needed. Serve hot. Enjoy!

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