Garden Fresh Vegetable Soup


3 c. Water (hot)
4 c. Tomatoes (canned with juice)
1 T. McKay’s Beef Style Seasoning (vegan)
1/2 t. Onion powder
1/4 t. Garlic (powder or fresh)
1 t. Sea salt
1/2 c. Onion (diced)
1/2 c. Celery (diced)
1/2 c. Carrots (diced)
2 c. Cabbage (diced)
1 c. Geen beans (diced)
1-1/2 c. Summer squash (diced)
1 c. Broccoli (diced)
Parsley (fresh, chopped)


In a large pan, put water, tomatoes, seasonings, and salt; set temperature at medium. Dice all vegetables into small pieces; add to broth; cook until vegetables are well-done, about 30 minutes. Garnish with fresh chopped parsley.

Yields: 14 1/2-cup servings.

Nutritional Information:

Per Serving: Calories: 50; Fat: 0 g; Sat. Fat: 0 g; Sodium: 438 mg; Carbs: 11 g; Dietary Fiber: 2 g; Protein: 2g.

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