Loaded with potatoes, beans, and greens, this chunky vegan vegetable soup is easy to prepare in about 45 minutes. It's perfect for using up whatever veggies you have left in the refrigerator.
So skip the canned soup aisle and try this easy vegan soup recipe instead. Since the base is made with vegetable broth, canned tomatoes, and dried herbs, you may already have everything you need.
Make it your own by swapping in different beans, using spinach or chard for the kale, or tossing in extras like zucchini, green beans, or peas. A pinch of red pepper flakes or a squeeze of lemon at the end adds a bright finish.
Prefer a bean and veggie soup with pasta instead of potatoes? Try my easy vegan minestrone soup instead.
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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
- 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
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.
- Saute the onion until slightly translucent and soft.
- Add the garlic and saute for 30 seconds.
- Add the carrots and celery and saute for a couple of minutes.
- Stir in the potatoes, beans, tomatoes with their juice, vegetable broth, thyme, bay leaf, and salt-free seasoning blend.
- Bring to a simmer and cook, uncovered, until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
- Remove from the heat and stir in the chopped kale until wilted.
- Taste and add salt and pepper as desired and serve.
Serving suggestions
This vegan vegetable soup is a hearty meal on its own or with some crusty sourdough bread. For even more flavor, add a dollop of vegan basil pesto or sun-dried tomato pesto to your bowl when serving.
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
- 3 cloves garlic , minced
- ½ cup carrots , diced
- ½ cup celery , diced
- 2 cups yellow potatoes , cubed (or substitute red or white potatoes)
- 1-15 ounce can white beans , rinsed and drained (1½ cups)
- 1-15 ounce can diced tomatoes, with the juice
- 8 cups 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
Instructions
- Heat the olive oil in a large pot over medium heat.1 Tablespoon extra virgin olive oil
- Saute the onion until slightly translucent and soft.½ cup onions
- Add the garlic and saute for 30 seconds.3 cloves garlic
- Next add the carrots and celery and saute for a couple more minutes.½ cup carrots , ½ cup celery
- Then add the potatoes, beans, tomatoes with the juice, vegetable broth, thyme, bay leaf, and salt-free seasoning blend.2 cups yellow potatoes , 1-15 ounce can white beans , 1-15 ounce can diced tomatoes, 8 cups vegetable broth, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon 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.2 cups kale
- Taste the soup and add salt and pepper as desired and serve.salt and pepper
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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.