This soup is what Mayim makes when she thinks she has nothing left in the house. It's an "everything but the kitchen sink" soup and can be as simple or complicated as you like. The main point is once you start with sautéed onion and garlic, it's hard to go wrong.

　　

Ingredients

Serves 8

　　3 tablespoons olive oil

　　1 white onion, chopped

　　1 garlic clove, minced

　　3 cups veggies such as carrot, celery, bell pepper, or zucchini, diced

　　6 cups vegan vegetable stock

　　1 (14-ounce) can chopped tomatoes or 2 diced fresh tomatoes

　　1 (14-ounce) can beans, preferably kidney, white beans, or pinto

　　1/2 teaspoon each of three different dried herbs, such as basil, sage, thyme, rosemary, parsley, or oregano

　　1/2 bunch fresh dill and 1 bunch parsley, bound with string

　　Salt and freshly ground pepper

　　Vegan crackers, toasted bread, croutons, or 1/2 cooked rice or quinoa

　　

Step 1

1. In a large pot, saut. onion and garlic in olive oil over medium heat until soft, about 5 minutes. Add the veggies and cook until they soften, 5 to 7 minutes. Add the vegetable stock, tomatoes, beans, dried herbs, and bundle of dill and parsley. Mix it all up and let it simmer for about 20 minutes, until the vegetables are tender. Season to taste with salt and pepper.

　　

Step 2

2. Remove herb bundle.

　　

Step 3

3. Serve with crackers, toasted bread, or croutons, or place cooked rice or quinoa in the bottom of each bowl and ladle the soup over it.

　　Reprinted with permission from Mayim's Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Copyright © 2014 by Mayim Bialik, PhD, and Jay Gordon, MD. Photos by Denise Herrick Borchert. Published by Da Capo Press, a member of the Perseus Books Group.