Vegan vegetable bean soup is loaded with white beans, potatoes, tomatoes, and kale in a savory herb-seasoned broth. Ready in about 45 minutes, it's a simple one-pot meal that's easy to customize with whatever vegetables you have on hand.
I especially like this recipe for using up what's left in the crisper drawer. Swap spinach or chard for the kale, use your favorite white beans, or add vegetables like zucchini, green beans, or peas.
Prefer a bean and veggie soup with pasta instead of potatoes? Try my easy vegan minestrone soup instead.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
I made this for dinner tonight and it was easy peasy to make and delicious! I'm looking forward to enjoying the leftovers. Thank you for the recipe.
- Marie
Ingredients
- Potatoes: Yellow potatoes, such as Yukon Gold, work well in this soup. Red or white potatoes can also be used.
- White beans: Cannellini, great northern, or navy beans are all good options.
- Kale: Any variety works. Or substitute spinach or chard and stir it in at the end of cooking.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make vegan vegetable soup
- Heat the olive oil in a large pot over medium heat. Add the onion and saute until soft and slightly translucent.
- Add the garlic, carrots, and celery and saute for a couple more minutes.
- Stir in the potatoes, beans, tomatoes with their juice, vegetable broth, thyme, bay leaf, and salt-free seasoning blend.
- Simmer, uncovered, until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Remove from the heat and stir in the kale until wilted. Taste and season with salt and pepper.
Serving suggestions
Serve this vegetable bean soup with crusty sourdough bread for a simple meal. For extra flavor, add a spoonful of vegan basil pesto to each bowl.
Got more potatoes and canned beans to use up? Make my rosemary white bean and potato soup next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Vegetable Soup with Beans and Potatoes
Ingredients
- 1 Tablespoon extra virgin olive oil
- ½ cup onions , diced
- ½ cup carrots , diced
- ½ cup celery , diced
- 3 cloves garlic , minced
- 2 cups yellow potatoes , cubed (or red or white potatoes)
- 1 15-ounce can white beans , rinsed and drained (about 1½ cups)
- 1 15-ounce can diced tomatoes, with juice
- 8 cups vegetable broth (or water)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt-free seasoning blend
- 2 cups chopped kale , any variety
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat.1 Tablespoon extra virgin olive oil
- Add the onion and saute until soft and slightly translucent.½ cup onions
- Add the carrots, celery, and garlic and saute for about 2 minutes.3 cloves garlic , ½ cup carrots , ½ cup celery
- Add the potatoes, white beans, diced tomatoes with their juice, vegetable broth, thyme, bay leaf, and salt-free seasoning blend. Stir to combine and bring to a simmer.2 cups yellow potatoes , 1 15-ounce can white beans , 1 15-ounce can diced tomatoes, 8 cups vegetable broth (or water), 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon salt-free seasoning blend
- Simmer, uncovered, until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
- Remove the pot from the heat and stir in the chopped kale until wilted.2 cups chopped kale
- Taste and add salt and pepper, as needed, and serve.salt and pepper
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation.
Marie says
I made this for dinner tonight and it was easy peasy to make and delicious! I'm looking forward to enjoying the leftovers. Thank you for the recipe.
Amy Katz says
That's fantastic, Marie! Leftover soup is the best.
Beth says
It was easy , delicious and looks very appetizing
It been requested and is my families new favourite soup
thank you
Amy Katz says
I'm happy everyone enjoyed it so much, Beth! 🙂
Shari says
I made this vegetable soup today with one variation. I used shredded Brussels sprouts instead of kale as I didn’t have it. So easy in the instant pot for ten minutes. So good. I will be making this again. Thank you for posting it.
Amy Katz says
Great idea to use Brussels sprouts, Shari!
Alice Wright says
Thank you so much for this recipe! Though I was a little confused about the spices - we used Italian spices and it turned out extremely tasty! The thing that made me happiest is my children's reaction to it. We originally came from Eastern Europe and my family has not been the most supportive about cutting out meat; previously my Mom had made some beef stews from the Mediterranean diet that literally was incumbent in the area, and I had just gotten used to thinking we were never going to have that taste again. My eldest son apparently had too - because he was ecstatic as they were slurping the soup even before it was fully ready - saying "Mom, how did you make this soup taste like meat?!" I've heard for years - you don't actually like the meat, you like the spices, but, this particular taste combination has been very elusive until this recipe, and while we've made a lot of "cheesy" substitutes, and eggy-substitutes, and "high calorie substitutes with coconut milk substitutes", this was the first recipe I think we've made that was low oil and really made the vegetables shine. I was so happy to see them all (they are all under 8) happily slurp the soup, and my eldest even ate his whole bowl of kale, and carrots, and beans and everything! We didn't even have to add additional starches, they just loved what it was. I hoping to use more recipes from you as maybe it will help my husband, who is vegan, lose his belly weight; he has come down a lot in weight but is still eating veganaise and a lot of nuts and oils, and hasn't given up on creamers in his coffee and I'm very much hoping recipes like this will be key to helping him with his belly weight which impacts his back. Thank you for putting this together!
Amy Katz says
That's so wonderful to hear, Alice! I'm so glad the entire family enjoyed it.
Linda says
I absolutely love soup and vegetable soup is my favorite. I used, onion, celery, carrots, canned fire roasted diced tomatoes, green beans, corn, frozen chopped spinach, yellow squash, chopped cabbage, parsley, lima beans, tomato juice beef stock, herb's, spices, hot pepper flakes. It warms the body and soul. I eat soup, any kind, spring, summer, fall and winter. For breakfast, lunch and dinner. I don't put a season or time of day on soup. I love it so much I'll eat it any time I desire.
Amy Katz says
That's fantastic, Linda!
Sue says
ok, I just made this. I added cut up fresh tomatoes from my garden instead of the canned. Plus, I added all the tops from from garden celery instead of adding kale, spinach, etc. This is a great recipe to use whatever you have on hand in your pantry or kitchen! Thank you so much!
Amy Katz says
That sounds fantastic, Sue! I really love celery tops. What a great idea!
Liliana Wells says
Great recipe to use whatever!
Amy Katz says
Yes, it's very versatile and a great way to use up the veggies in your refrigerator!
Wendy says
Making this in my Instant Pot now! This was really good. I made a few changes to accommodate my self and my hubby. I'm working on going WFPB and he's a meat eater, so....I did use Better than Boullion (Chicken Stock). I subbed spinach for kale since that is what I had on hand. After cooking I put some shredded cooked chicken in his bowl and some cooked barley in mine, then added the soup. We both got what we wanted! Easy recipe that uses pantry staples!
Amy Katz says
Fabulous! I love how you were able to accommodate both your tastes, Wendy!
Tish Hamlin says
Could this be done in a crock pot???
Amy says
I'm sure that would work!
Donna Steward says
Can this recipe be cooked in the Instant Pot?
Amy says
Hi Donna, Yes, you could make it in your Instant Pot. I haven't tested it that way, but I think it would only need a few minutes on low pressure and then a quick release.