Fall Vegetable Soup for Meatless Monday

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  

Vegetable Soup with a hot pepper
Vegetable Soup with a hot pepper


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.

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