
RECIPES	SEARCH	ORGANIZE	PEOPLE	ME

Tomato Soup

Taken from 125 Best Vegan Recipes by Maxine Effenson Chuck and Beth Gurney

Ingredients:

2 Tbsp olive oil

1 lg yellow onion, chopped

4 cloves garlic, minced

1 cup baby carrots, cut into 1/3's

2 stalks celery, chopped

4 cups vegetable stock

1 can (14 oz) diced tomatoes

2 tsp dried basil

2 tsp red wine vinegar

1/2 tsp salt

1/2 tsp pepper

1 bunch green onions, chopped

Directions:

1. In large pot, heat oil over medium heat. Add onion and cook until soft. Add garlic and cook about 1 minute.

2. Stir in carrots and celery. Reduce heat to low, cover and cook 12-15 mins, or until softened.

3. Stir in vegetable stock, tomatoes with juices, basil and vinegar and bring to a boil. Reduce heat and simmer, uncovered, for 10 mins.

4. Stir in salt, pepper and green onions and simmer, uncovered, for another 30 minutes or until soup reaches desired thickness.

Notes:

I like to add a whopping spoon full (or two) of prepared couscous or brown rice to each bowl before ladling the soup. I like to add them separately so as to not mess with the consistency of the soup.

Also, this soup tastes best when it's allowed to sit for some time so the flavors have time to meld.

Categories: