The Plant Based Meat
You can purchase their plant based meats online or if you are in the Michigan area they retail at quite a few stores.
How to Make Italian Vegetable Soup
This soup comes together easily on the stovetop! You will need to wash and prep your vegetables. Sauté your onion and garlic until soft and then add your choice of plant based meat. If not using sausage, I recommend adding crushed fennel and red pepper to give it a sausage like spicier taste.
You will need canned tomatoes, Italian spices such as basil and oregano and of course garlic! Vegetables include summer squash, zucchini, red pepper and sweet potato. Black beans add additional protein.
Add all ingredients to a pot and simmer until tender. This soup is great for meal prep! You can freeze and I have done that, but do note that the vegetables may change in texture when frozen.
If you make this vegan soup, I would love to know! Tag @badtothebowl on social media.
Spicy Italian Vegetable SoupCourse: soup
Vegetables, beans and spicy sausage! All plant based for a tasty soup bowl.
Mornigstar Grillers Crumbles with 1/4 teaspoon crushed fennel and dash of crushed red pepper OR 12 oz Nutcase Vegan Italian Sausage (or your favorite plant based sausage)
3/4 cup diced sweet onion
2 garlic cloves, minced
1 sweet potato, cut into small chunks
1 red pepper, diced
1 small zucchini, diced
1 small summer squash, diced
1 – 14.5 oz can Italian diced tomatoes, oil – free
1 – 14.5 oz can diced tomatoes, salt – free
4 cups vegetable broth
1 – 15 oz can black beans, rinsed well
2 Tblsp fresh chopped basil or 2 tsp dried
1 tsp dried oregano
1 tsp garlic powder
1/4 tsp salt + more to taste
pinch of fresh black pepper
- In medium sized skillet, crumble plant based sausage with diced onion and garlic, sauté until onion is tender.
- Transfer ingredients of skillet to large stock pot on stove. Add all remaining ingredients! If mixture appears to be ‘thick’ add 1/2 cup of water at a time to get desired level of ‘soup’. (I like mine thicker).
- Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Taste and add additional salt if needed.
- Transfer to serving bowls, top with avocado and drizzle of sriracha.