Spicy Italian Vegetable Soup
Vegetables, beans and spicy sausage! All plant based for a tasty soup bowl.
Servings: 4 servings
Ingredients
- Mornigstar Grillers Crumbles with 1/4 teaspoon crushed fennel and dash of crushed red pepper OR 12 oz Nutcase Vegan Italian Sausage (or your favorite plant based sausage)
- 3/4 cup diced sweet onion
- 2 garlic cloves, minced
- 1 sweet potato, cut into small chunks
- 1 red pepper, diced
- 1 small zucchini, diced
- 1 small summer squash, diced
- 1 - 14.5 oz can Italian diced tomatoes, oil - free
- 1 - 14.5 oz can diced tomatoes, salt - free
- 4 cups vegetable broth
- 1 - 15 oz can black beans, rinsed well
- 2 Tblsp fresh chopped basil or 2 tsp dried
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/4 tsp salt + more to taste
- pinch of fresh black pepper
Instructions
- In medium sized skillet, crumble plant based sausage with diced onion and garlic, sauté until onion is tender.
- Transfer ingredients of skillet to large stock pot on stove. Add all remaining ingredients! If mixture appears to be 'thick' add 1/2 cup of water at a time to get desired level of 'soup'. (I like mine thicker).
- Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Taste and add additional salt if needed.
- Transfer to serving bowls, top with avocado and drizzle of sriracha.