Thick & Hearty Veggie Soup

I was inspired to make a soup with a high nutrient-density… and also taste good. What happened was so good.


  • 2T olive oil
  • 1 m onion, chopped.
  • 6 stocks celery, small cubes
  • 1 m eggplant, small cubes
  • 2 zucchini, quartered and sliced
  • 1 large handful mushrooms, sliced
  • 1 can fire roasted tomatoes with adobo
  • 1 can pinto beans
  • 1 large handful TVP (optional, but adds “meaty” texture)
  • 2 c carrot juice (secret ingredient)
  • 1/2 c minced fresh basil
  • 2 T VegeBase
  • Salt & Pepper to taste


  1. In a heavy-bottomed pan, sweat onions and celery in olive oil over medium heat
  2. Add eggplant, zucchini, mushrooms. Cook for 15 min stiring occassionally.
  3. Once ingredients in pot have softened, add the rest of the ingredients.
  4. Simmer for 15 minutes.

About this Entry

This page contains a single entry by Beau Smith published on November 3, 2008 6:29 AM.

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