The Broke Vegan's Creamy Vegetable Soup recipe

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Ingredients

1 cup farfalle (bow tie) pasta
1 (14.5 ounce) can great Northern beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
1 (14.5 ounce) can sliced carrots, drained
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can vegetable broth
1 (13.5 ounce) can coconut milk
7 fluid ounces water
1 (4.5 ounce) can sliced mushrooms, drained
2 tablespoons Creole seasoning
1 tablespoon garlic powder
salt and ground black pepper to taste

Nutrition Info

443.1 calories
carbohydrate: 52.5 g
cholesterol: : -
fat: 22 g
fiber: 12.5 g
protein: 14.9 g
saturatedFat: 18.4 g
servingSize: -
sodium: 1630.1 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  2. Bring Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms to a boil in a large pot. Stir in farfalle, Creole seasoning, garlic powder, salt, and pepper. Return to the boil, simmer until flavors combine, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

A cheap and simple recipe for the starving college student. Even better when served with bread and butter.

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