Chunky Vegetarian Vegetable Soup (Fast and Easy)

I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 114 Calories

Ingredients

• salt to taste
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• ½ onion, chopped
• 3 stalks celery, chopped
• 1 (15 ounce) can tomato sauce
• 4 cups vegetable broth
• 1 cup frozen corn
• 1 cup frozen sliced okra
• 1 cup frozen shelled edamame (green soybeans)
• 4 carrots, peeled and cut into 1/4-inch rounds
• 2 baking potatoes, cut into bite-size pieces
• 2 leaves kale, roughly chopped

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.

Step 2

Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.

Step 3

Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.

Step 4

Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.

Step 5

Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.