A great way to easily eat a lot of vegetables is to make a soup or stew that you can then keep for days and eat when you feel hungry. This hearty vegetable soup hits the spot! Combine that with a salad every day and you're rockin' your plant-based diet.
This soup was inspired by a recipe from Dr. Fuhrman’s 2-volume book, “Eat for Health.” I didn’t have all of the ingredients that it called for so this is modified. And, I discovered, quite by accident, a new addition that I think you’re gonna love when I needed something to replace the carrot juice.
Canned pumpkin – which, by the way, is quite nutritious. I opened a can that I thought was just plain pumpkin, but it turned out to be pumpkin pie mix. Yes, it contained some sugar, but the spices were just perfect – cinnamon, cloves, nutmeg – no milk or cream. I decided to use it anyway.
Looking for more soup recipes? Try one of these:
What a pleasant surprise. It was excellent. I would just add the canned pumpkin next time instead, but the original recipe called for 2 cups of carrot juice which is sweet, too (although more natural). Give it a try.
I'd love to hear your feedback in the comments below for this Hearty Vegetable Soup! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking