• 1 large can of tomato juice
  • 1 tablespoon miced garlic (or however much you can stand)
  • 1 large onion cut into thick slices
  • 1 low-salt vegetable bouillon cube (read ingredients to make sure it’s veggie)
  • 1-2 carrots, sliced
  • 1 medium zucchini & 1 medium yellow squash, halved & sliced
  • 1 small package of mushrooms, sliced (I like baby portabellos)
  • 1 package frozen spinach (defrosted)
  • A couple of splashes of vegan red wine (optional)
  • A lot of dried bazil
  • Salt & Pepper to taste


In a large pot, simmer the tomato juice, garlic, onion, bouillon cubes, vegan red wine, and basil for about 20-30 minutes. Then add the carrots, zucchini & squash and simmer for about 20 minutes more (or until carrots are somewhat soft). Then add the spinach and mushrooms and simmer for another 15-20 minutes. Salt & pepper to taste.

Serve it up with a big loaf of homemade vegan bread and a little shredded soy cheese on top. You’ll have a lot left over if you’re eating alone, but it freezes really well and you can feed on it for days! This is also good cold.

Some other things you can add: Chopped eggplant (after bitter juices are drained), 1 can of peeled, chopped tomatoes, Homemade croutons on top, 1 can of kidney beans, drained.

I serve this to my meat-eating friends and they seem to like it a lot. ENJOY!

Serves: 4-5