Vegan Vegetable Soup

1 carton vegetable broth

1 pkg frozen vegetable mix

1 pkg frozen mirepiox style blend

1 pkg potatoes o’brian

1 zucchini sliced & quartered

1 yellow squash. sliced & quartered

1 tsp basil

1 tsp Bragg’s 24 herbs & seasonings

1-2 tsp sea salt to taste

 

Heat broth in large stockpot on high.

Add vegetables and spices.

Allow it to boil well for 30 minutes, set on low until ready to serve.

 

I love hot Vegan Vegetable Soup on a cold winter day.

I usually will make mini cornbread muffins to serve with this yummy soup.

You can always use up vegetable leftovers by adding them to your soup for a little variety.

 

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