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A spin on the classic beef and vegetable, this is made with a vegan beefless crumble. It's protein-packed and is the perfect way to clean out your veggie bin. This recipe is super flexible so go with the flow. Taste and adjust the seasoning and enjoy. This soup also freezes beautifully.

Beefless Vegetable Soup [Vegan, Gluten-Free]

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Calories

216

Serves

10

Cooking Time

45

Ingredients You Need for Beefless Vegetable Soup [Vegan, Gluten-Free]

  • 1 tablespoon of olive oil
  • 1 bag or recipe of beefless crumbles
  • 1 yellow onion, diced
  • 3-4 cloves of garlic, minced
  • 1 bell pepper, core removed and chopped
  • 3 medium size carrots, thinly sliced (2 cups)
  • 2 containers of vegetable broth
  • 1, 28-ounce can diced tomatoes with juices
  • 1 15 1/2-ounce can of cannelloni beans, drained and rinsed (any hearty bean would work)
  • 1 tablespoon of Italian seasoning
  • 1 teaspoon of smoked paprika
  • 1 teaspoon parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Freshly cracked pepper
  • Salt to taste

How to Prepare Beefless Vegetable Soup [Vegan, Gluten-Free]

  1. Add your olive oil to a large Dutch oven or stock pot.
  2. Over medium heat, once the oil is hot, add your beefless crumbles.
  3. Cook for about 4-6 minutes, stirring often.
  4. Add your onions, garlic, bell peppers, and carrots.
  5. Cook until the onions are translucent, 4-6 minutes.
  6. Add your broth, tomatoes, and beans.
  7. Then add your seasonings.
  8. Bring to a boil.
  9. Then turn to a low heat, cover, and simmer.
  10. After about 30 minutes, taste and adjust the seasonings.
  11. To really amp the flavors up, simmer this on low all afternoon. If you don't have the time, turn off.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Once cooled, store in airtight containers. You could serve this with rice or noodles.

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    Nutritional Information

    Per Serving: Calories: 216 | Carbs: 27 g | Fat: 2 g | Protein: 23 g | Sodium: 605 mg | Sugar: 6 g

    Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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    About The Author

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    Robin

    See My Recipes

    Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes.

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