During this chilly time of year, many people are enjoying the tastes of hot soup and other comforting foods. For a warm and delicious meal after a cold day, give this vegan vegetable soup a try.

Comforting Vegan Vegetable Soup

Two 32 ounce containers of organic vegetable stock

1-2 cups of spring or distilled water (the amount of water added depends on what consistency that you like your soup to have)
1 cup of organic carrots, sliced
1 cup of organic broccoli, chopped
1 cup of organic green beans (I like to use snap garden beans)
1 cup of organic zucchini, chopped
1 cup of organic potatoes, sliced (either the white or red potatoes will work)
½ cup of chopped organic Vidalia onions
2 cloves of fresh organic garlic, minced
2 teaspoons of organic dried basil
2 teaspoons of organic dried oregano
2 teaspoons of sea salt

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Wash, slice, and chop the vegetables with the exception of the green beans which should be snapped. Place the prepared vegetables into a Dutch oven or stew pot. Add the vegetable stock, water, garlic, spices, and sea salt. Heat to boiling.

Boil for five minutes, and then, reduce the temperature to medium heat. Cook the soup on medium heat for 30 minutes or until the vegetables are tender. Serve in bowls with herb croutons on top.