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Easy Root Vegetable Soup [Vegan]

With its bounty of farm market fresh root vegetables, this delicious soup is a great choice for an easy autumn weekend meal. If you come across additional veggies at your farm market, feel free to substitute your favorites. Because it makes a large amount, this soup is great to feed a crowd for a festive fall get-together. Or, if you are cooking for your family for the week, you’ll get a few lunches and/or dinners out of this recipe. Crusty whole-grain bread or organic sour dough rolls make the perfect accompaniment to this robust and hearty soup!

Easy Root Vegetable Soup [Vegan]

This Recipe is :

Dairy FreeVegan




  • 64 ounces vegetable broth
  • 2 cups water, plus more as needed
  • 5 yukon gold or russet potatoes, peeled and cubed
  • 5 carrots, peeled and sliced
  • 3 small sweet potatoes, peeled and cubed
  • 8 ounces white button or crimini mushrooms, sliced
  • 1 cup green beans, cut into 2 inch slices
  • 1 small bunch celery, with tops, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 to 2 teaspoons organic tamari, to taste
  • 2 teaspoons italian-style seasoning
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • Freshly ground pepper


  1. Put all ingredients into a large soup pot. Add enough water to cover vegetables.
  2. Bring to a boil over medium heat. Reduce heat to medium-low and simmer for 50 minutes.


Russet PotatoYellow/Yukon Gold Potato




Laura Theodore, the Jazzy Vegetarian, is a popular radio host and television personality, vegan chef, sustainable lifestyle blogger, compassionate cookbook author, and award-winning jazz singer and actor. Laura is host, writer, and co-producer of the “Jazzy Vegetarian Television Show,” and she hosts “Jazzy Vegetarian Radio.” As an award-winning jazz singer and songwriter, Laura has recorded six solo CDs, and was host of the Manhattan Cable Network show “All That Jazz,” for six years.



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