- 24 vegan meatballs
- 2 large carrots thinly sliced
- 1 large brown onion chopped small
- 3 medium potatoes cubbed
- 2 small zucchinis chopped
- 12 green beans, stringed, ends cut, and cut in 1″ lengths
- 4 cloves of garlic minced or 2 tablespoons of pre-minced garlic
- 1 cup of cilantro
- 8 cups of water
- 8 tablespoons of veggie chicken bullion powder
- 2 tablespoons olive oil
- 1/2 can tomato sauce (small can)
Directions:
- Brown the meatballs, and cook thourougly. Set aside and keep warm.
- Add oil and onions to a large pot. Cook onions until translucent.
- Add garlic to the oil and onions and cook a couple more minutes.
- Add the tomato sauce, water, and bullion powder.
- Throw in the carrots, zucchini, potatoes, and green beans.
- Cook for 30-40 minutes, then throw in the meatballs and cilantro.
- Cook until the potatoes are soft.
Serve with tortilla chips. Add extra cilantro if desired. Makes about 12 bowls.