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Super Chunky Soup



Big chunks of baby red potatoes, butternut squash and sweet potatoes make this simple to prepare Super Chunky Soup a hearty offering for a weeknight meal. Thinly sliced Napa cabbage stands in for noodles while adding great taste.

Makes 10 servings



11 cups water
5 cups thinly sliced Napa cabbage
4 cups peeled, seeded and cubed butternut squash
4 cups cubed baby red potatoes
4 cups peeled and cubed sweet potatoes
3 cups cherry or grape tomatoes, sliced in half
2 large vegan bouillon cubes, crumbled (see note)
1 tablespoon finely chopped garlic
1 tablespoon Italian seasoning blend



Put all of the ingredients into a large soup pot. Cover and bring to a simmer over medium-high heat. Decrease the heat to medium-low and cook for 1 hour, stirring occasionally. Serve hot.

Chef’s Note: If preferred, you may use 11 cups of prepared vegetable broth in place of the water and bouillon cubes.