New Year, new category for the blog! I will still accept recipes for Submission Saturdays, but I'm trying out a new category for Saturdays called Surprise Saturdays. What's the surprise? Every Surprise Saturday recipe will be vegan!
One of my New Year's resolutions for the year was to cook one vegan meal per week. I'm trying to limit my amount of cheese and dairy, so trying vegan recipes is a good way to keep that in check.
So welcome to the first week of Surprise Saturday posts! This minestrone soup is filling and delicious. I easily made 8 servings -- 4 meals that I ate during the week, and the rest is in a gallon-size bag in my freezer. It is a good meal to make on a weekend, since you have the time to chop up everything and take your time... but I still was able to go from start to finish in about an hour, which isn't too bad for homemade soup, if you ask me!
Also, learn from my fail: Instead of measuring out the cabbage, I added the whole head. This was way too much cabbage, so I ended up adding two more cups of vegetable stock -- and I probably should have added more.
This recipe is from the Thug Kitchen cookbook. Check out more from Thug Kitchen by clicking here.
Drag the recipe card below to make sure you have all the ingredients for this soup!