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 leftover in the refrigerator.
Some of my favorite vegan Mediterranean diet recipes include both potatoes and beans. Not only is the combination delicious, it's satisfying, not to mention economical.
And when it comes to soup recipes, you can't beat them with vegetables like carrots, celery, and leafy greens. Or really whatever you have on hand.
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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, white potatoes, or even sweet 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 chickpeas.
- 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, zucchini, or green beans.
Instructions
Making this vegan vegetable soup on the stove is really easy:
- 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.
Serving suggestions
While this soup is a wonderful hearty meal on its own, you can also enjoy it with some crusty sourdough bread, like my favorite from Bread SRSLY, or a sandwich. Or try it with one of the following salads:
Storing and reheating
Leftover soup can be covered and refrigerated for up to 4 days, or frozen for up to 3 months. 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.
FAQ
If you're soup is lacking the flavor you're looking for, try stirring in a little tomato paste or a splash of lemon juice or balsamic vinegar. Start with a little, give it a taste, and add more as needed.
Once all of the vegetables are tender when pierced with a fork and all of the ingredients are heated through, the soup is ready to eat.
It's best to simmer the soup with the lid off. This way you can keep an eye on it and stir it occasionally. If you put the lid on, the temperature will rise, causing the soup to boil, and the vegetables may overcook.
More soup recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Easy Vegan Vegetable Soup
Equipment
Ingredients
- 1 Tablespoon olive oil
- ½ cup onions , diced
- 3 cloves garlic , minced
- ½ cup carrots , diced
- ½ cup celery , diced
- 2 cups gold potatoes , cubed (or substitute red or white potatoes)
- 1 can white beans , (15 ounces) rinsed and drained (1 ½ 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
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. 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.
- 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
Nutritional information is an estimation only.
Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.
This post was originally published 12/26/2017. It was updated for better user experience.
Alice Wright
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
That's so wonderful to hear, Alice! I'm so glad the entire family enjoyed it.
Linda
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
That's fantastic, Linda! And so healthy.
Sue
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
That sounds fantastic, Sue! I really love celery tops. What a great idea!
Liliana Wells
Great recipe to use whatever!
Amy Katz
Yes, it's very versatile and a great way to use up the veggies in your refrigerator!
Wendy
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
Fabulous! I love how you were able to accommodate both your tastes, Wendy!
Tish Hamlin
Could this be done in a crock pot???
Amy
I'm sure that would work!
Donna Steward
Can this recipe be cooked in the Instant Pot?
Amy
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.