source: https://www.youtube.com/watch?v=0FrA5dmOR3Y

Ingredients

Base

• 1 (2-quart / 2.27 L) bottle vegetable juice (like V8)
• 1 quart (1 L) water or broth
• 5 White Potatoes, diced
• 1 (2.5 lb) bag frozen mixed vegetables
• diced potatoes
• 5 garlic cloves, sliced and diced
• 3 cans beans (white, butterbean, chickpea), rinsed and drained
• 2 Tbsp vegetable bouillon powder or paste
• 8 oz frozen corn
• 6 Tbsp liquid aminos or similar

Optional Seasonings (these were used in the video)

• 1 large cinnamon stick
• 1 lemon, zested and juice
• 2 Tbsp granulated garlic
• 2 Tbsp granulated onion
• 1 Tbsp dried oregano
• Salt and black pepper to taste

Optional Toppers

• 1 pack ground Beyond Meat, crumbled and roasted at 350°F (175°C) for 40 minutes with fajita seasoning, granulated garlic, salt + pepper
• Plant-based feta
• Fresh parsley, hand-shredded
• Garlic bread (because it just makes sense)

Method

1. Base: In a large pot, combine vegetable juice, water or broth, and the frozen vegetables. Bring to a simmer.
2. Flavor: Stir in the bouillon, garlic, and beans. Add seasonings of choice—cinnamon stick, oregano, granulated garlic and onion, salt, and pepper.
3. Simmer: Cook over medium heat for 25–30 minutes, until the flavors come together.
4. Finish: Adjust seasoning to taste. Remove the cinnamon stick before serving.
5. Serve: Ladle into bowls and top with roasted Beyond Meat crumbles, feta, parsley, and a side of garlic bread if you like.

Chef’s Notes

• Add diced potatoes, rice, or small pasta to stretch it even further.
• Skip the oil to keep it whole-food plant-based.
• Perfect for meal prep—the flavor deepens overnight.