Vegetable Soup

Don't worry if you don’t have every vegetable listed; this soup recipe is very flexible. Use whatever you have on hand. Frozen vegetables are okay too.

1 onion, diced

2 stalks celery, thinly sliced

2 carrots, thinly sliced

2 teaspoons olive oil

8 cups water or vegetable stock

2 cloves garlic, minced

1 sweet potato or rutabaga, diced

1 white potato, diced

1 cup green beans, cut into bite-size pieces

1/4 cup arame, hiziki, or wakame, crushed

1/2 cup fresh or frozen peas

1 cup chopped cabbage, kale, collards, or other green

1 tablespoon fresh or 1 teaspoon dried herbs (thyme, rosemary, tarragon, savory, etc.)

1 tablespoon nutritional yeast flakes

1 tablespoon miso

1/2 cup minced fresh parsley

Sea salt and black pepper to taste

Place onion, celery, carrots, and oil in large soup pot. Sauté 5 to 10 minutes over medium heat until onions are soft. Add water or stock, garlic, potatoes, beans, and sea vegetables. Bring to boil. Cover and simmer 20 to 30 minutes until potatoes are tender. Add remaining ingredients except miso, parsley, and seasonings. Simmer 10 minutes until vegetables are tender. Remove from heat. Stir in miso and parsley. Season with sea salt and black pepper. Makes 6 to 8 servings Variations Chunky Vegetable Soup with Tomatoes: Add 2 cups or 1 (15-ounce) can diced tomatoes with peas and greens. Chunky Vegetable Soup with Protein: Add 2 cups tofu, tempeh, seitan, or cooked beans, meat, or poultry with peas and greens.