Vegan Sausage Soup is full of rich and hearty flavor. All you need is one dish to make this easy healthy soup.
As the weather became colder I started to crave a sausage-less soup. The rich flavors of this sausage-less soup will make your taste buds go crazy. Before I became vegetarian and eventually vegan plant-based I used to love my sausage soup. I was determined to make a veggie version of an old favorite that both my family and I used to love. I experimented and found that garbanzo beans/chickpeas were the perfect protein-packed addition to make this soup a one-dish meal.
You can add a plant-based meat alternative if you’d like. I usually like Beyond Meat Beefy Crumbles which you can find at Target, Whole Foods, and most grocery stores in the freezer section. Beyond Meat Beefy Crumbles are vegan, gluten-free, and soy-free. Each serving is a 1/2 cup, has 13g protein, no cholesterol, and no saturated fat, and only 80 calories. There is more protein in 1 serving of Beyond Meat Beefy Crumbles than 1 serving of “80% lean ground beef.”
Vegan Sausage Soup is full of rich and hearty flavor. All you need is one dish to make this easy healthy soup. This plant-based soup is cholesterol free, saturated fat-free, and low in calories. Try this protein-packed soup a try today.
- 1 tablespoon olive oil
- 1 package vegan sausage crumbles I use Beyond Meat Beefy Crumble
- 1 tablespoon vegan butter
- 3 tablespoons garlic minced
- 1 14.5 ounce can diced peeled tomatoes with juices
- 1 10 ounce can diced tomatoes and green chilies with juice
- 1 teaspoon ground cumin
- 3 15 ounce cans garbanzo beans drained and rinsed
- 1 teaspoon fresh rosemary chopped or 1/2 teaspoon dried
- 6 cups vegan chicken broth
- 1/2 fresh lime juice
- fresh cilantro chopped, optional
Heat oil in a large fry pan, cook vegan sausage for approximately 5 minutes until lightly browned. Remove from pan and set aside.
In a large soup pot, add canned tomatoes with their juices, garbanzo beans, ground cumin, chopped fresh rosemary, vegan chicken broth and bring to a boil.
Reduce heat and simmer for 20 to 30 minutes. Stir in fresh lime juice and sausage crumbles.
Season soup to taste with salt and pepper.
Ladle soup into bowls. Sprinkle it with chopped fresh cilantro if desired. Serve while hot.
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat.