I love Campbell’s Vegetarian Vegetable soup. All the rest of their vegetable soups are made with meat but this one is in a thin tomato broth. There is a local restaurant that makes a soup that reminds me of it but it is off limits during the Whole Life Challenge since it has potatoes in it. I decided to try to make it myself.
Better Than Vegetarian Vegetable Soup
2 cups bottled tomato juice with no sugar added
2 cups vegetable broth
2 teaspoons minced garlic
2 teaspoons frozen basil in oil
1 sweet potato peeled and diced
8 oz canned black beans
1/2 cup frozen peas
1 cup frozen green beans
salt and pepper to taste
Combine the tomato juice and broth in a saucepan. Add in the garlic and basil. Add in the sweet potato and black beans. Bring to a boil and then lower heat to simmer until the sweet potato is soft. Stir in the peas and green beans and cook until unfrozen. Add salt and pepper to taste.
I was surprised by how good this turned out. I’m not usually thrilled with the vegetable soups I make at home but this had a nice depth of flavor from combining the black beans, sweet potato, and tomato.