Hearty Vegetable Soup

Leeks are amazing to me, and they somehow add a certain something to this broth that makes this soup much more than the sum of its parts. We just had a heavy spring snow and this was the perfect dinner to warm us up after shoveling and trying to dig out.

Hearty Vegetable Soup

Ingredients:

1 tsp olive oil
1 tsp vegan margarine
1/2 medium onion, diced

2 carrots, peeled and diced
2 stalks of celery, diced
3 cups chopped cabbage
1 large leek, washed well and chopped

2 tbsp nutritional yeast

5 cups of vegetable broth (Better Than Boullion is awesome)
2 cups of additional water, as needed
1/4 tsp black pepper
1/2 tsp of paprika
salt to taste (I like about a 1/2 tsp)

Directions:

Heat the oil and margarine in a large soup pan over medium heat.

Dice the onion and add it to the pan and let it soften while stirring occasionally. This should take about 5-7 minutes.

While the onion is softening, dice the carrots, celery, leeks, and cabbage. Add them to the pan and let them start to cook down. Stir frequently and let the vegetables cook for a few minutes. You can let them go for up to about 10 minutes. 

Then add the broth and let it cook for about 20 minutes, adding more water if necessary. When the vegetables are tender add the black pepper, paprika, and salt to taste. 

For 8 bowls. Nutritional information from caloriecount.about.com. 

Nutrition Facts

Serving Size 277 g

Amount Per Serving

Calories 65 Calories from Fat 19

% Daily Value*

Total Fat 2.1g 3%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 526mg 22%

Potassium 325mg 9%

Total Carbohydrates 7.1g 2%

Dietary Fiber 2.1g 8%

Sugars 2.8g

Protein 4.9g

Vitamin A 56% • Vitamin C 21% Calcium 4% • Iron 7%

Nutrition Grade A

* Based on a 2000 calorie diet