Lunch/Dinner, Soup, Vegan

Vegetable Soup

Listen to Episode 32: More Soup For You!


  • 29 oz tomato pureé
  • 46 oz vegetable juice
  • 4 carrots, chopped
  • 4 celery ribs, chopped
  • 1/2 head cabbage
  • 1 Tbs garlic
  • 6 potatoes, cut up
  • 1 can green beans
  • 2 c frozen corn
  • 2 c frozen lima beans
  • 2 c peas


  • Shred cabbage in the food processor.
  • In a large pot, mix tomato pureé, vegetable juice, carrots, celery, cabbage, and garlic.
  • Add water using the tomato pureé and vegetable juice cans (equivalent to 75 oz, rinses out cans). Cook for 2 hours, until cabbage is cooked and clear.
  • Add potatoes and cook about 45 minutes more.
  • Add green beans with juice and cook 10 minutes. Add corn and lima beans, cook 10 minutes. Add peas last, cook 10 minutes.
  • Serve hot with a fresh loaf of Mary Mac Bakehouse bread!

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