" Healthy, homemade vegetable soup in under 30 minutes. Lemony broth with chunks of veggies. This vegan soup recipe is perfect for chilly winter weeknights. "
- Debra Klein
Prepare veggies: chop onion, peel and slice carrots, slice celery, mince garlic, slice zucchini and chop cabbage. Artichoke hearts can go straight from the freezer to the pot. If using canned beans, rinse well and drain.
Use 2 Tablespoons veggie broth to saute onions, carrots and celery. Add the seasoning. Pour in stock, add cabbage, zucchini and bay leaf. Bring to a boil. Turn down to simmer for 10 minutes.
Stir in artichoke hearts, cannellini beans and tomatoes. Cook for another 5-10 minutes until veggies are tender, but not mushy. Turn off heat. Zest and juice both lemons into pot and mix well.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.