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Whole Veggie Soup

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This soup is so simple, you don’t even have to spend time cutting the vegetables into bite size pieces.

Ingredients

  • ½ head cabbage, chopped into two pieces
  • 4 large carrots, cut into two piece
  • 2 large celery stalks, cut into two pieces
  • 1 large white onion, cut into two pieces
  • 16 oz cooked white beans (i used butter beans)
  • 1 anaheim pepper *, chopped into two pieces
  • 6 garlic pods, smashed - not chopped
  • 2 large golden yukon potatoes, cut into two pieces
  • 9 cups water
  • 1 tbsp Better than bouillon
  • 1 tsp salt
  • ¼ tsp pepper
  • 1-1.5 tbsp dried herbs
  • 1 tbsp plant butter
  • sprinkle of chili flakes

Garnish

  • Cilantro
  • Lime

Instructions

  • Add vegetables into a deep pot/dutch oven
  • Cover with water, bouillon, spices, plant butter and turn on heat/flame to low-medium
  • Allow ingredients to combine and mix for about 3 minutes
  • Add beans, stir lightly
  • Increase heat to boil, then lower to a simmer
  • Cover with a lid to cook - for about 15-20 minutes
  • Garnish with lime and cilantro
  • Serve warm with white rice and enjoy

Notes

Any white bean goes great with this dish, use what you have on hand.
I amp this recipe up by adding in a tablespoon of Earth Broth.