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Hearty Homemade Vegetable Soup

A delicious vegan vegetable soup made with the freshest ingredients.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Servings 36 pints

Ingredients
  

Veggie broth

  • 10 quarts filtered or spring water
  • 5 celery stalks
  • 2 onions peeled
  • 2 lbs carrots peels carrot peels from 2 lbs of carrots
  • 2 sprigs fresh rosemary
  • 3-4 bay leaves
  • 6 garlic cloves minced
  • sea salt and pepper to taste

For the soup

  • 2 lbs carrots chopped
  • 10-15 tomatoes (I used roma and vine tomatoes) chopped
  • 1 1/2 lbs potatoes triple washed and cubed
  • 1 lb chickpeas soaked overnight
  • sea salt and pepper to taste

Instructions
 

  • Add the ingredients except the garlic to make the veggie broth and bring to boil. Allow to simmer for 1 hour.
  • Strain and compost your spent vegetables. Add the garlic and salt and pepper to taste.
  • Add all the ingredients for your soup and bring to a boil. Simmer until vegetables and chickpeas are tender.
  • Season with salt and pepper to taste.

Notes

This recipe made me about 36 pints of soup. This can vary depending on the size of your tomatoes and how much you let your broth cook down.