Hearty Vegetarian Skillet Soup Recipe

About this recipe

A warm and satisfying dinner option packed with vegetables and plant-based protein, perfect for those seeking a diabetic-friendly meal.

Ingredients

• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• 1 Kg Carrots - 1kg
• 1 Unit Organic Cabbage White 1 Unit
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 500G Mixed Wild Mushrooms, 500G
• - Petti Delicato Extra Fine Passata
• - Tata Salt
• 400G Whole Chickpeas In Water
• - Kikkoman Soy Sauce

Instructions

1. 1. Heat a large skillet over medium heat and cook 100 g of diced plant-based bacon until crisp. Remove and set aside.
2. 2. Add 1 tablespoon of olive oil to the skillet and sauté 1 cup of diced onion, 1 cup of diced celery, 1 diced green pepper, and 1 diced carrot until softened, about 5-7 minutes.
3. 3. Stir in 1 cup of crumbled plant-based ground meat and cook until browned, about 5 minutes.
4. 4. Add 2 cups of shredded cabbage, 2 diced tomatoes, and 2 cups of low-sodium tomato juice to the skillet. Stir well to combine.
5. 5. Season with 1 teaspoon of salt and 2 tablespoons of Worcestershire sauce (vegan version). Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
6. 6. Garnish with the cooked plant-based bacon and serve hot.