Name: Beef & Vegetable Soup
Yield: Serves 6–8
Cuisine: Vegan
Ingredients: 1–2 tbsp olive oil; 12–16 oz vegan beef-style chunks, strips or grounds; 1 large onion, chopped; 3 carrots, sliced; 3 celery stalks, sliced; 3–4 medium potatoes, cubed; 2 cloves garlic, minced; 1 can (14–15 oz) diced tomatoes; 6 cups vegetable broth; 1 cup frozen corn; 1 cup frozen peas; 1 cup frozen green beans; 1 tbsp soy sauce; 1 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried parsley; 1/2 tsp dried rosemary; 1/2 tsp smoked paprika; 1–2 bay leaves; Salt and black pepper to taste

INGREDIENTS

Serves 6–8

Ingredients

1–2 tbsp olive oil
12–16 oz vegan beef-style chunks, strips or grounds
1 large onion, chopped
3 carrots, sliced
3 celery stalks, sliced
3–4 medium potatoes, cubed
2 cloves garlic, minced
1 can (14–15 oz) diced tomatoes
6 cups vegetable broth
1 cup frozen corn
1 cup frozen peas
1 cup frozen green beans
1 tbsp soy sauce
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp dried rosemary
1/2 tsp smoked paprika
1–2 bay leaves
Salt and black pepper to taste

METHOD

Make it

1
Heat oil in a soup pot. Brown vegan beef according to its package; remove and set aside if it would soften too much during simmering.
2
Cook onion, carrots and celery about 5 minutes. Add garlic for 30 seconds, then tomato paste for about 1 minute.
3
Add potatoes, tomatoes, broth, soy sauce, thyme, parsley, rosemary, paprika and bay leaves. Bring to a boil, reduce to a simmer, loosely cover and cook 20–25 minutes until potatoes and carrots are tender.
4
Add corn, peas, green beans and browned vegan beef. Simmer another 5–10 minutes. Remove bay leaves and adjust salt, pepper or soy sauce.

Cooking notes

Slow-cooker alternative: add everything except frozen vegetables and vegan beef; cook LOW 6–8 hours or HIGH 3–4 hours. Brown beef separately and add with frozen vegetables for final roughly 30 minutes.

Serving suggestions

Crusty bread or rolls and salad.