Ingredients:

  • 1 large onion, chopped
  • garlic powder
  • red pepper flakes
  • 4 celery stocks
  • salt & pepper to taste
  • 1 cup mushrooms, chopped
  • 1 cup of fresh asparagus, chopped
  • 1 cup of fresh or frozen corn
  • 2 cups of broccoli, chopped
  • 2 cups of cauliflower-chopped
  • 2 [14.0z] cans of nosalt stewed tomatoes
  • 2 [14.oz] cans of nosalt tomato sauce
  • 1 [14.oz] can of low or nosalt V-8 joice
  • 3 to 4 cans of water and
  • 2 rounded tablespoon low salt beef flavored [veggie] broth

Directions:

Put onion, celery, mushrooms & asparagus in large soup pot. Add a little water or some broth and cook till tender.

Add all the other ingredients including spices. Bring to a boil. Then simmer for about an 1 hr to 45 minutes. Adjust seasoning to taste.

Enjoy with vegan crackers or garlic vegan bread. Serve a bowel of fresh fruit, and you have a very healthy and hearty meal. This soup makes a large batch which freezes well. Also good cooked in a slow cooker

Serves: app. 8 large servings

Preparation time: 1 hr