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.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American, Mediterranean
Special diet: gluten-free, nut-free, soy-free, vegan
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.