Rest Haven Seventh-day Adventist® Church

To fully experience Christ through the worship of God, the caring of one another, and the uplifting of humanity.

Feb Recipe of the Month: Rest Haven Cooking Class - Vegan Vegetable Soup


2 cups diced beets

2 cups diced potatoes

1 cup diced small white turnips

1 cup sliced/diced zucchini

1 cup chopped cabbage

1 cup sliced/diced carrots

¾ to 1 cup sliced/diced mushrooms

2 cloves pressed garlic

½ cup sliced celery

1 cup chopped onions

1/2 cup cut green beans

1 cup frozen peas or corn

1 handful of fresh chopped dill

1 – 540 ml can tomatoes’ (Petit cut with garlic and olive oil)



 ½ t Seasoning Salt

2 T Better Than Bullion - Vegetable Flavouring plus 6 cups water

(Can substitute 6 cups a vegetable broth in place of Bullion and water)

1 ½ t balsamic vinegar

¼ t Rosemary



  1. Sauté carrots 10 to 15 min with celery, mushroom, garlic & onions in small amount of olive oil before adding to Dutch oven.

  2. Add the remaining ingredients.

  3. Peas or corn can be added 5 min prior to serving. (Optional)

  4. Salt to taste.

  5. Add water as needed.

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