Vegan Vegetable Soup Recipe

Loaded with potatoes, beans, and greens, Vegan Vegetable Soup is just like grandma used to make. This recipe is easy to prepare with whatever ingredients you have on hand in about 45 minutes.

Potatoes and beans

Some of my favorite vegan Mediterranean diet recipes include potatoes and beans. Not only is the combination delicious, it’s satisfying and full of fiber and nutrients.

I’m talking about meals like Greek Lemon Potatoes and Chickpeas, Dill Roasted Potatoes and Garbanzo Beans, and even Roasted Breakfast Potatoes with a side of black beans and sauteed spinach.

And even though I often vary the ingredients when I make vegan vegetable soup, I always make sure it contains potatoes and beans.

Ingredients

This recipe uses common ingredients available at major supermarkets:

• olive oil
• onion
• fresh garlic
• carrots
• celery
• gold potatoes
• canned white beans
• canned diced tomatoes
• vegetable broth (or water)
• dried thyme
• bay leaf
• salt-free seasoning blend
• kale
• salt and pepper

Substitutions

This recipe is highly adaptable so you can easily substitute the ingredients with great results. Whether you’re missing certain ingredients or want to use what you have on hand, here are some suggestions:

• Any color of onion can be used (yellow, white, or red.)
• Yellow, red, or white potatoes all work well in this recipe.
• Instead of white beans like Cannellini or Great Northern, any of your favorite beans can be used. These included kidney, pinto, black, or garbanzo.
• Fresh chopped tomatoes can be substituted for canned.
• Different spice blends can be used such as lemon pepper, Italian seasoning, or herbes de Provence.
• Instead of kale, any of your favorite greens can be added such as chard, collards, escarole, or spinach. If you like them cooked a little more, either saute them before adding to the soup or add them before turning off the heat.
• Or instead of greens, try other vegetables such as broccoli or green beans.

Method

Making this vegan vegetable soup on the stove is really easy:

1. Heat the olive oil in a large pot over medium heat.
2. Saute the onion until slightly translucent and soft.
3. Add the garlic and saute for 30 seconds.
4. Next add the carrots and celery and saute for a couple more minutes.
5. Then add the potatoes, beans, tomatoes with the juice, vegetable broth, thyme, bay leaf, and salt-free seasoning blend.
6. Stir to combine. Simmer, uncovered, until the potatoes are tender when pierced with a fork.
7. Remove the pot from the heat and stir in the chopped kale.
8. Taste the soup and add salt and pepper as desired.

Leftover soup can be covered and refrigerated for up to 4 days. Make sure you follow proper guidelines for cooling soup safely.

If it seems too thick when it’s time to reheat, add a little more broth or water to thin it out. And taste to adjust for the seasonings before serving.

More soup recipes

If you’re looking for more easy and adaptable soup recipes, check out the following favorites:

• Chickpea Noodle Soup
• Red Lentil Potato Soup
• Vegan Minestrone Soup
• Smoky Tomato White Bean Soup
• Vegan Taco Soup

And for even more delicious vegan recipes, join the Insider List and receive a FREE recipe ebook! You can also follow along on Facebook, Instagram, and Pinterest, and join the Vegan Mediterranean Diet Recipes Facebook Group.

If you love this recipe, please give it 5 stars! ★★★★★

📋 Recipe

Vegan Vegetable Soup

Loaded with potatoes, beans, and greens, Vegan Vegetable Soup is just like grandma used to make. This recipe is easy to prepare with whatever ingredients you have on hand in about 45 minutes.

5 from 3 votes

Print Pin Rate

Course: Soup

Cuisine: American, Mediterranean

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Calories: 202kcal

Author: Amy Katz

Equipment

• Dutch Oven

Ingredients

• 1 Tablespoon olive oil
• 1/2 cup onions , diced
• 3 cloves garlic , minced
• 1/2 cup carrots , diced
• 1/2 cup celery , diced
• 2 cups gold potatoes , cubed (or substitute red or white potatoes)
• 1 can white beans , (15 ounces) rinsed and drained (1 1/2 cups)
• 1 can diced tomatoes, (15 ounces) with the juice
• 8 cups low sodium vegetable broth, (or water)
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt-free seasoning blend
• 2 cups kale , (any variety) chopped
• salt and pepper, to taste

US Customary – Metric

Instructions

• Heat the olive oil in a large pot over medium heat.
• Saute the onion until slightly translucent and soft.
• Add the garlic and saute for 30 seconds.
• Next add the carrots and celery and saute for a couple more minutes.
• Then add the potatoes, beans, tomatoes with the juice, vegetable broth, thyme, bay leaf, and salt-free seasoning blend.
• Stir to combine. Simmer, uncovered, until the potatoes are tender when pierced with a fork.
• Remove the pot from the heat and stir in the chopped kale.
• Taste the soup and add salt and pepper as desired.

Notes

• Leftover soup can be covered and refrigerated for up to 4 days. 
• Any color of onion can be used (yellow, white, or red.)
• Gold, red, or white potatoes work well in this recipe.
• Instead of white beans, any of your favorite beans can be used such as kidney, pinto, black, or garbanzo.
• Fresh chopped tomatoes can be substituted for canned.
• Different spice blends can be used such as lemon pepper, Italian seasoning, or Herbes de Provence.
• Instead of kale, any of your favorite greens can be used such as chard, collards, escarole, or spinach. If you like them cooked a little more, either saute them before adding to the soup or add them before turning off the heat.
• Want to pair your soup with a delicious salad? I recommend a Marinated Artichoke Hearts Salad.

Nutrition

Calories: 202kcal | Carbohydrates: 37g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 1295mg | Potassium: 978mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4798IU | Vitamin C: 45mg | Calcium: 148mg | Iron: 6mg

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This post was originally published 12/26/2017. It was updated for better user experience.