Easy Spring Vegan Recipes - Vegetable Soup

First Group:
1 Tablespoon Oil, Olive Oil recommended
1/2 medium Onion, cut into pieces
1/4 cup green Onion, cut into pieces
1/4 cup Red Bell Pepper, diced
4 Sliced Ounces White Mushrooms,

Second Group:
2 small Carrots, cut into round pieces
1/2 Cup Zucchini, diced
1/4 Cup Peas, frozen
7 Cups Water
1/4 Teaspoon Black Pepper
1/2 Teaspoon Salt
1-1/2 Tablespoons Vegetable Bouillon
1 Teaspoon Thyme, dried

Third Group:
1/2 Cup dry Whole-Wheat Spaghetti, cut to form pieces of 1 inch length

Procedure:

1. Saute whole of the first group ingredients. Stop sautéing when onions have attained translucency.

2. Simmer the mixture of sautéed first group ingredients and second group ingredients for about half an hour so that the veggies get cooked.

3. Introduce Pasta into this preparation and continue cooking for another ten minutes or so until the pasta is cooked.

4. If the need arises, more water can be added during boiling.

Ø Other Facts

This soup, which can provide for four servings, is a well-suited dish for spring. It will help you escape from the chilling cold without the lethargy that is a feature of heavy food. This soup will make up for an ideal dish during fall as well.