Vegan Portuguese Vegetable Soup (Sopa de Legumes)

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 2 medium Carrots
• 2 stalks Celery
• 2 medium Potatoes
• 1 cup Green Beans
• 1 14.5 oz can Diced Tomatoes
• 8 cups Vegetable Broth
• 1 leaf Bay Leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat. Add the 2 tablespoons of Olive Oil and let it heat up until it shimmers, about 1 to 2 minutes. This is approximately 175°C to 190°C (350°F to 375°F).
2. 2Add the 1 medium Onion and 3 cloves of Garlic to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. The onion should be soft to the touch.
3. 3Add the 2 medium Carrots and 2 stalks of Celery to the pot. Cook, stirring, for 3 minutes. The vegetables should start to soften slightly.
4. 4Add the 2 medium Potatoes, 1 cup of Green Beans, 1 14.5 oz can of Diced Tomatoes (undrained), 8 cups of Vegetable Broth, and 1 Bay Leaf to the pot. Stir everything together and increase the heat to bring the soup to a boil.
5. 5Once the soup is boiling, reduce the heat to low. Cover the pot and let it simmer gently for 30 to 40 minutes, or until the potatoes and carrots are tender when pierced with a fork. The vegetables should be easily pierced.
6. 6Carefully remove and discard the 1 Bay Leaf from the pot. Stir in the 1 teaspoon of Salt and 0.5 teaspoon of Black Pepper. Taste the soup and add more salt or pepper if desired.
7. 7Serve the Vegan Portuguese Vegetable Soup hot.

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