If you’re craving something both comforting and nourishing, this Hearty Vegan Vegetable Soup Recipe is a total game changer. It brims with vibrant veggies, aromatic herbs, and a luscious broth that warms your soul. Whether you’re looking for an easy weeknight dinner or a wholesome meal prep option, this soup hits all the right notes with its perfect balance of textures, colors, and flavors. Plus, it’s entirely plant-based and packed with nutrients.
Ingredients You’ll Need
The beauty of this Hearty Vegan Vegetable Soup Recipe is in its simplicity—each ingredient is straightforward but essential, coming together to create a dish that’s bursting with homestyle goodness. Every vegetable adds its own unique layer of flavor, and the herbs tie everything into a cozy, aromatic masterpiece.
- Olive oil: Adds a silky base and helps sauté the aromatics for deeper flavor.
- Onion: Provides a mild sweetness and foundation of the soup’s savory notes.
- Garlic: Offers a warm, pungent aroma that elevates the dish.
- Carrots: Bring subtle sweetness and a satisfying tender bite.
- Celery: Adds gentle earthiness and crunch that balances the soup.
- Zucchini: Contributes soft texture and fresh green flavor.
- Yellow squash: Adds both color and a mildly nutty taste.
- Green beans: Offer a little snap and vibrant color.
- Diced tomatoes with juice: Give tanginess and a rich, red hue to the broth.
- Vegetable broth: The hearty, savory liquid that ties all ingredients together perfectly.
- Dried thyme: Infuses a subtle earthiness that complements the veggies.
- Dried basil: Brings a sweet, herbal brightness to the soup base.
- Dried oregano: Adds a warm, slightly peppery undertone.
- Bay leaf: Enhances the broth with a delicate, aromatic depth.
- Salt and pepper: Essential seasonings to bring all flavors into harmony.
- Frozen peas: Add a pop of sweetness and a fresh burst of green.
- Fresh spinach or kale: Packs in nutrients and vibrant color as a finishing touch.
How to Make Hearty Vegan Vegetable Soup Recipe
Step 1: Sautéing the Aromatics
Start by warming olive oil in a large pot over medium heat until shimmering. Toss in the chopped onion and minced garlic, cooking them for around 3 to 4 minutes. This step is crucial because it softens the onion and releases garlic’s wonderful aroma, setting the stage for the rest of the soup.
Step 2: Adding Carrots and Celery
Next, stir in the sliced carrots and celery. Cook these together for about 5 minutes to let their flavors mingle and soften slightly. This builds the classic vegetable soup base with comforting texture and natural sweetness.
Step 3: Incorporating the Core Vegetables and Broth
Now it’s time for the zucchini, yellow squash, and green beans to join the pot. Pour in the diced tomatoes with their juice and the vegetable broth. The tomatoes brighten the broth with tang, while the broth itself carries all those garden-fresh notes beautifully.
Step 4: Seasoning the Soup
Sprinkle in the dried thyme, basil, oregano, and toss in the bay leaf along with salt and pepper to taste. These herbs awaken every ingredient, infusing the soup with that irresistible, homely flavor everyone loves.
Step 5: Simmering to Tender Perfection
Bring the soup to a gentle boil, then lower the heat to simmer uncovered for 20 to 25 minutes. This slow bubbling ensures the vegetables soften perfectly, and the flavors meld into a rich, harmonious broth.
Step 6: Finishing Touches
Stir in the frozen peas and fresh spinach or kale, cooking for an extra 5 minutes until the greens wilt and the peas warm through. Be sure to remove the bay leaf before serving to keep that gentle, clean finish.
How to Serve Hearty Vegan Vegetable Soup Recipe
Garnishes
To add a little extra flair, sprinkle some freshly chopped herbs like parsley or basil on top just before serving. A drizzle of good-quality olive oil or a sprinkle of nutritional yeast can also add richness and umami that enhance the soup’s flavors.
Side Dishes
This soup pairs beautifully with crusty artisan bread for dipping or a crisp green salad for a light contrast. Roasted garlic or herb flatbreads also complement its heartiness, making for a satisfying and complete meal.
Creative Ways to Present
Serve this soup in rustic bowls with a swirl of coconut cream or a handful of toasted seeds on top for texture. For entertaining, ladle it into mini pumpkin bowls or use edible flower garnishes to elevate its visual appeal and wow your guests.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, so leftovers can taste even better the next day.
Freezing
You can freeze portions in freezer-safe containers or bags for up to 3 months. Just be sure to cool the soup completely before freezing, and leave some room at the top for expansion.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of vegetable broth if the soup has thickened too much after freezing or refrigeration.
FAQs
Can I add beans or lentils to this Hearty Vegan Vegetable Soup Recipe?
Absolutely! Adding cooked beans or lentils is a fantastic way to boost protein and make the soup even more filling. Just toss them in towards the end of cooking to heat through without losing texture.
Is this soup suitable for low-sodium diets?
You can easily adjust the salt in this recipe or use low-sodium vegetable broth to reduce sodium levels. Adding fresh herbs and spices can compensate for flavor without needing extra salt.
Can I use fresh vegetables instead of frozen peas and greens?
Yes, fresh peas and leafy greens work wonderfully and can add even more texture and vibrancy to the soup. Just add them near the end of cooking to avoid overcooking.
How thick or thin is the soup?
This Hearty Vegan Vegetable Soup Recipe has a nicely balanced broth—not too thick but not watery either—ideal for spooning up both the veggies and rich liquid together.
What are some variations I can try?
Feel free to swap in seasonal veggies like sweet potatoes, butternut squash, or mushrooms. Adding a splash of lemon juice before serving can brighten the entire bowl, too.
Final Thoughts
This Hearty Vegan Vegetable Soup Recipe is the perfect hug in a bowl for any occasion. It’s easy to make, nourishing, and endlessly adaptable to whatever veggies you have on hand. I promise once you try this, it will become one of your beloved go-to recipes to warm up chilly nights or nourish your body on busy days.
Print
Hearty Vegan Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A hearty and healthy vegetable soup made with a vibrant medley of fresh vegetables, simmered in flavorful herbs and vegetable broth. Perfect for a comforting vegan meal that’s easy to prepare and can be adapted with seasonal produce.
Ingredients
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup chopped fresh spinach or kale
Liquids & Canned
- 1 can (14.5 ounces) diced tomatoes with juice
- 6 cups vegetable broth
- 2 tablespoons olive oil
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3 to 4 minutes until fragrant and translucent, which helps to build the base flavor.
- Cook Root Vegetables: Stir in the sliced carrots and celery, cooking for another 5 minutes to soften these firmer vegetables slightly before adding liquids.
- Add Remaining Vegetables and Broth: Add the diced zucchini, yellow squash, trimmed green beans, canned diced tomatoes with their juice, and the vegetable broth to the pot. Stir well to combine all ingredients.
- Season the Soup: Incorporate dried thyme, dried basil, dried oregano, bay leaf, salt, and pepper into the soup. Bring the mixture to a boil then reduce heat to a simmer.
- Simmer: Let the soup simmer uncovered for 20 to 25 minutes or until the vegetables are tender and flavors have melded beautifully.
- Add Greens: Stir in the frozen peas and chopped fresh spinach or kale, cooking an additional 5 minutes to wilt the greens and heat the peas through.
- Finish and Serve: Remove the bay leaf from the soup and serve hot. Optionally, pair with crusty bread for a satisfying meal.
Notes
- Feel free to substitute seasonal vegetables depending on availability and preference.
- Add cooked beans, such as cannellini or chickpeas, for additional protein and texture.
- This soup freezes well; prepare in advance for convenient meal prep.
