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  • One small can organic tomato paste
  • 1-28 ounce can organic diced tomatoes
  • 2 tablespoons super base seasoning
  • 2 cups mixed vegetables-chopped
  • 1 cup kale-chopped
  • 1 can organic canned Cannellini beans-drained and rinsed
  • 6 cups vegetable broth
  • 1 tablespoon extra-virgin olive oil
  • Celtic Sea salt® and pepper to taste



  1. In a large soup pot over medium low heat add 1 tablespoon extra-virgin olive oil and slowly heat.
  2. Add tomato paste and stir until color deepens and tomato paste starts sticking to the bottom of the pan.
  3.  Do not let tomato paste burn.  This is a slow process that depends and enriches the flavor of this vegan dish.
  4. Add its super base seasoning and stir briefly.
  5. Add the vegetable stock and stir with a wooden spoon, scraping the bottom of the pan as you slowly add the stock.
  6. Add 2 cups of mixed vegetables-they can be any odds and leftover ends in your refrigerator! I used a combination of organic zucchini, carrots, celery, onions, corn, and bell peppers.
  7. Add the canned diced tomatoes, beans and the chopped kale
  8. Simmer entire mixture, stirring occasionally for 20 minutes. Enjoy!

Recipe created by @ChefPsychNP