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Herbed Veggie Soup Recipe

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This recipe for Herbed Veggie Soup is from The Landrum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil
1 large yellow onion, diced
8 oz tempeh, cut into 1/4th inch cubes
3 stalks celery, chopped
3 carrots, diced
2 tsp thyme
2 tsp marjoram
1 sweet potato, peeled and cubed
1 cup chopped brussels sprouts
1 14.5 oz can organic fire-roasted tomatoes
4 cups low sodium vegetable broth
2 cups chopped spinach
salt and pepper
Directions:
Directions:
heat olive oil in a large soup pot over medium heat; add onion and saute until soft.
add tempeh and saute until slightly brown.
add celery, carrots, thyme, and marjoram and stir together. cook for another 5 minutes
add sweet potato, brussels sprouts, tomatoes, and broth.
turn heat to high, cover pot, and bring to a boil.
turn heat down to a simmer and cook for about 30 minutes
add spinach and stir well. remove from heat.
season with salt and pepper and serve.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
1 hour

 

 

 

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