Here it is friends. The fastest, easiest, tastiest veggie soup there is. Not only is it all of those things, it is vegan and can be made to be gluten free as well (mine is!). Sometimes you want soup but don’t want the unhealthy, super processed can version. Sometimes you want a fast and healthy dinner. This is all that and more! Did I mention it is super inexpensive to make?? I promise you will like it, even my three year old gobbled it up!
I’m going to spare you all and jump right to the recipe because that’s really what you’re hear for, right?!?
IngredientsCarton of vegetable broth
Medium onion, finely diced
2 garlic cloves, minced
3 small potatoes, diced
1 can of chickpeas, drained and rinsed
1 bag of frozen mixed veggies
1/2 tsp dried oregano
1/2 tsp dried thyme
About 6 oz tomato sauce
1 box of pasta of choice (we use gluten free pasta)
Pepper to taste
Cilantro for garnish (optional, but it is awesome!)
- Add onion to heated oiled pan. Saute until translucent. Add garlic and saute for another minute. Add potatoes and continue cooking and stirring for about 4 minutes.
- Add the rest of the ingredients except for pasta and cilantro. Bring to a boil and then simmer for about 20 minutes.
- Cook pasta while the soup is simmering. I don’t like to cook pasta in the soup because I find it gets too soggy for my liking.
- Once pasta and soup are done simply add to a bowl and garnish with cilantro. It is so refreshing!
Hopefully this helps with finding the beauty in making dinner, enjoy!