Easy, 10-ingredient vegetable soup with fire-roasted tomatoes, tons of vegetables, and detoxifying mung beans! A hearty soup for the colder months that’s entirely vegan and gluten-free!
Ingredients
- 4 Carrots, whole
- 2 Celery, ribs
- 1 Garlic, Fresh
- 2 cups Green beans
- 1 large handfulGreens
- 1 strip Kombu
- 1 Parsley, Fresh
- 1 28-ounce canTomatoes with juices ((or peeled and crushed tomatoes)), fire-roasted
- 1 Yellow or white onion, small
- 2 Zucchini, small
Canned Goods
- 1 qt Vegetable broth* ((diy, store-bought
Baking & Spices
- 1/4 tsp Sea salt + black pepper
Bread & Baked Goods
- 1 Bread
- 1 Flatbread
Liquids
- 3 3/16 cups Water
Other
- 1 cup Dry mung beans (soaked overnight or 6 hours in cool water)