A Recipe for Vegetable Beef Soup and Other Vegan Recipes
I love soup, but I don’t really love starchy vegetable soups.
I like vegetables and they’re good, but they’re not the star of the show.
I’m not a big fan of sweetened vegetable soup because they’re loaded with sugar and I want to have a lot of veggies in my diet.
Then I found Vegan Soup Recipes by Sara.
They were the best vegan soups I had ever tried and I’m still a fan of them.
They have a delicious vegan broth with just a few ingredients.
But what about starchy veggies?
What about stories?
They’re also a little more expensive than the other starchy soups and I really don’t like them, so I was hesitant about buying them as a starter.
But I love the texture of storities and the broth was the perfect match for this soup.
This is the perfect vegetarian soup, and I made it ahead of time so that I could make it the night before and reheat it the next day.
Storities are really easy to make.
You can just start with one of the three types of starchy veggie.
You want a good-quality, lean one that’s packed with protein and fiber, like the cabbage, carrots or green beans.
Or you can make a homemade stority from scratch and get some of the best flavor from the ingredients.
Then you can add whatever veggies you have at home and make your own flavor combinations.
You could add any of the other vegetables you have on hand.
But for my main storification recipe, I added the sweet potato.
I love sweet potatoes.
They’re just so tender and sweet and they don’t feel greasy when you cook them.
If you like sweet potatoes, then you’ll love this recipe as well.
This recipe is easy to prepare and can be served with a salad or on top of some rice or pasta.
Plus, you can also add a little extra vegan broth for a creamy and rich storifying soup.
Vegetable Storification Soup Ingredients 2 pounds sweet potatoes 2 carrots, diced 2 onions, diced 1 medium red bell pepper, diced 4 cups diced tomatoes 1 tablespoon olive oil 2 tablespoons maple syrup 1 tablespoon maple vinegar 2 cups vegetable broth (see note) 1/4 cup soy sauce 1 tablespoon cornstarch 1/2 cup water 1/3 cup nutritional yeast 1/8 teaspoon ground cumin 1/16 teaspoon salt, or to taste 1 cup vegan broth (or more) Directions Preheat the oven to 425 degrees F. Wash and cut the sweet potatoes into chunks.
Place them in a large pot with 2 inches of water, sprinkle with salt and cook until tender, about 8 minutes.
Drain on paper towels.
Meanwhile, make the Storifying Sauce.
Heat the oil in a small skillet over medium heat.
Add the onions, peppers, carrots and bell pepper.
Cook, stirring occasionally, until the vegetables are soft and slightly caramelized, about 3 minutes.
Add a little maple syrup and cook, stirring often, until slightly reduced, about 1 minute.
Add more maple syrup if necessary.
Add all the rest of the ingredients, including the broth and stir.
Bring to a boil.
Reduce heat to medium low, cover, and simmer, uncovered, until vegetables are tender, 15 minutes.
Season with salt, pepper and the cumin and bring to a simmer.
Stir in the remaining broth.
Season the vegetables and simmer for 30 minutes more, stirring constantly, until tender and the liquid has thickened and the veggies are no longer pink or runny.
Taste and adjust seasoning if necessary, if needed.
Nutrition Facts Vegetable Steamer and Storified Vegetable Soup Amount Per Serving (1 soup serving) Calories 280 Calories from Fat 68 % Daily Value* Total Fat 10g 15% Saturated Fat 4g 20% Cholesterol 35mg 18% Sodium 1,700mg 40% Potassium 4,240mg 16% Total Carbohydrates 22g 5% Dietary Fiber 3g 12% Sugars 9g Protein 5g 10% Vitamin A 2.4% Vitamin C 13.4-14.5% Calcium 8.4%-10.4 % Iron 6.7% * Percent Daily Values are based on a 2000 calorie diet.