Hearty Vegan Vegetable Soup

In colder, wintery times, I have a great respect for a good, warming and hearty soup. I have fond memories from childhood of playing outside all day in the snow, sledding on whatever we could find (including “for sale” signs) and then coming back inside to warm up with a mug of hot chocolate and a bowl of hot soup.

Here’s one I created for those cooler nights:

2 tsp vegetable oil

1 medium onion, chopped

5 cloves garlic, pressed

3 stalks celery, diced

2 medium carrots, sliced thin

3 stalks bok choi, chopped

1 15oz can garbanzo beans, drained

1 15oz can kidney beans

1 15oz can of whole or chopped tomatoes (here I used tomatoes that I had canned this past summer from the farm)

1 tsp turmeric powder

1/2 tsp garam masala

1 tsp garlic powder

1 tsp onion powder

2 cups vegetable stock

salt to taste

Heat oil in medium to large pot over medium heat. Add onion and cook for a couple of minutes. Next add garlic, celery, and carrots and cook for 5 minutes. Stir in bok choi and let cook for another minute or two. Add the garbanzo and kidney beans, then tomatoes and stir well. Add the turmeric powder, garam masala powder, garlic powder and onion powder. Stir until well mixed. Add the vegetable stock, turn heat down to simmer and let cook for 15-20 minutes. Salt to taste.