This is about as good as comfort food gets. Who doesn't love a meatball? And when the meatball is vegan, there's even more to love - less fat, no cholesterol and plenty of flavor.
Gardein brand is my choice for vegan meatballs. The quality of these meatballs are so good, you don’t have to make them from scratch. The soup is so chunky you might be tempted to call it a stew, but the broth is more indicative of soup. This is something that will be loved by vegans and non-vegans because it has all the essential elements of a comfort food – warm, filling, rich and delicious.
Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 4 large entrée servings OR 8 side dish servings
- 2 bags Gardein brand Classic Meatless Meatballs
- 1 T. olive oil
- 1 cup chopped onion
- 2 cloves garlic
- 4 carrots, diagonally sliced about ½” thick
- 4 stalks of celery, diagonally sliced, about ½” thick
- 1 T. dried basil
- 12 new potatoes, quartered
- 1 cup button mushrooms, cut into thick sliced
- 3 c. vegetable stock
- 2- 20 ounce cans diced tomatoes
- 4 bay leaves
- 1 T. salt
- 10 grinds of fresh ground black pepper
- 1 c. minced fresh Italian parsley or cilantro
- Heat olive oil in large soup pot on medium-high heat. When oil is hot, add carrots, celery, onion and garlic. Sauté for five minutes, then add basil and sauté for an additional five minutes.
- Add tomatoes, potatoes, mushrooms, vegetable stock and bay leaves. Bring to boil, then reduce heat and simmer for 20 minutes.
- Add salt and pepper, mixing thoroughly. Add meatballs and cook another five minute or until meatballs are heated through.
- Place into four large bowls. Top with minced parsley or cilantro and serve with crusty baguettes.
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