Vegan Minestrone Soup

Now I'm not sure if all minestrone soup is vegan but I know this one is. :D I haven't made it official on blogger but I've recently decided to go vegan. Boy, is it an adventure! It's like a religioun, everything looks different once you make the decision. Most of the things you were eating before (unless you already ate very clean) becomes "off limits". I feel really good though & I'm still trying to use up a lot of non-vegan foods in the house. So I threw this soup together this morning for lunches the next few days. I found the recipe on the side of the vegetable base jar!

Vegan Minestrone Soup

Ingredients:

3 tablespoons Better than Bouillon Vegetable Base (Organic)

2- 28 oz cans diced tomatoes

2 cups water

1- 15 oz can kidney beans (I used black beans)

1 diced onion 

1- 16 oz package frozen mixed vegetables

1 tsp each of garlic powder, dry basil

1/4 tsp black pepper

1 cup elbow macaroni

Bring to a boil. Add 1 cup uncooked elbow macaroni. Simmer, covered, for 15 minutes. Makes 3 quarts finished soup. 

I used 3 smaller cans of diced tomatoes (as pictured). The Red Gold brand has seasonings so I skipped adding the garlic powder & basil.

I tallied up the calories and I believe if the recipe serves 9 very easily, I didn't measure it but averaged 2 big ladle-fuls per serving. The calorie amount per serving (for 9) would be 183 cals, 1 gm fat, 7 gm calcium, 9 gm protein, & 7 gm fiber. Total cals is 1,650 so you can divide that by however many servings you make it to be.
 It is SO delicious, eating it right now as I type this, matter of fact. 

 The above picture is when it's all put together but not cooked yet.

 After it's cooked & ready to munch down on!

I think this would also taste great over some brown rice or quinoa.

Everyone have a wonderful HUMP day!