I have just returned from 3 weeks of eating vegetable soup through Romania, Ukraine and Moldova. Even though I couldn’t always read the menu, I could communicate “legume soup” Most of the soups had potatoes, parsley and green beans. Many had cabbage. I was surprised at the lack of pasta, beans and grains in their soup. Most of the time vegetable soup contained vegetables I loved. Once in a while, chicken or beef would be an ingredient. Many restaurants would also serve a whole hot pepper separate, not like in my below picture. In this recipe I have tried to capture the best of the soups I enjoyed in my travels.
Becky’s Fall Vegetable Soup
Ingredients
1 onion
¼ small cabbage
12 small banana potatoes
4 carrots cleaned and sliced
2 celery ribs chopped
1 apple chopped or shredded. I used Minnesota organic Fireside apples.
6 cups water
2 vegan bouillon cubes
½ lb of fresh green beans
1 ¼ tsp salt
pepper and fresh parsley to taste
Suggested Directions:
Saute onion 10 minutes, Add cabbage and sauté 5 min, then add carrot, celery, potatoes, apple and sauté 10 more minutes. Add green beans, bouillon cubes, water , and salt and simmer at least 30 minutes. Garnish with a hot pepper, parsley or toasted nuts of your choice. Serves 4-5
I served with a spinach salad and open-faced melted cheese toasts, or add vegan sausage or vegan hot dogs to increase protein content.
Health4earth 