Hearty Vegan Vegetable Soup Recipe

On cooler days in the Dominican Republic — yes, we get a few! — I crave something that feels like home in a bowl. With two kids still at home and our bustling kitchen often filled with the scent of garlic and simmering broth, this vegan vegetable soup is one of my go-to comfort meals. It’s hearty enough to satisfy my growing teen and light enough for me to stay on track with managing my type 2 diabetes. Best of all, it’s flexible. Some days I’ve had to swap ingredients due to market shortages, but the result is always delicious and warming.

This soup is not just a meal; it’s a wholesome experience that leaves you feeling satisfied and nourished. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is a delightful addition to your repertoire.

Wholesome Vegan Vegetable Soup

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This vegan soup features a colorful medley of vegetables simmered to perfection in a savory broth. The combination of fresh herbs and spices brings out the natural flavors, creating a dish that is both comforting and satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• 1 cup green beans, trimmed and cut into pieces
• Fresh parsley for garnish (optional)

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and garlic; sauté until the onion is translucent (about 3-4 minutes). When I start sautéing onions and garlic, my kids instantly ask if soup is on the way. That smell alone takes me back to my grandmother’s kitchen.
2. Add Vegetables: Stir in the carrots, celery, zucchini, and red bell pepper. Cook for another 5-7 minutes until the vegetables start to soften. Sometimes I add a chopped sweet potato here if we have one on hand — it adds a nice touch of natural sweetness and makes the soup even heartier.
3. Combine Ingredients: Add the diced tomatoes (with juice), vegetable broth, thyme, basil, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes.
4. Finish with Greens: Add the chopped kale or spinach and green beans. Cook for an additional 5 minutes until the greens are wilted and the green beans are tender.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy hot! Sometimes we like to pair this soup with a slice of toasted whole-grain bread drizzled with olive oil. It rounds out the meal and helps stretch leftovers for the next day.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6 bowls
• Calories: 150kcal
• Fat: 5g
• Protein: 5g
• Carbohydrates: 25g

Pro Tips

1. Dice vegetables evenly so they cook at the same rate.
2. Add a bay leaf to the broth for extra depth of flavor — just remember to remove it before serving.
3. If using spinach instead of kale, add it right before serving as it wilts quickly.
4. Let the soup rest for 10 minutes after cooking to allow the flavors to meld.
5. Double the batch and freeze half for a busy weeknight — this soup freezes beautifully.

Ingredient Substitutions

• No zucchini? Try yellow squash or chopped eggplant.
• Out of kale? Spinach, chard, or even collard greens will work.
• No fresh garlic? Substitute with 1/2 teaspoon garlic powder.
• Instead of green beans, use peas or chopped asparagus.
• No canned tomatoes? Use 3 fresh tomatoes, diced, plus 1/4 cup water.

Tip from Grammie Shirley

Store leftover soup in wide-mouth mason jars — they stack neatly in the fridge and reheat beautifully in a saucepan without losing flavor.

Q&A

Q: Can I make this soup in a slow cooker?

A: Yes! Add all ingredients except kale/spinach and green beans. Cook on low for 6–7 hours, then stir in greens during the last 30 minutes.

Q: How can I make this soup more filling?

A: Add a can of drained chickpeas or cooked lentils during the simmer step for a protein boost.

Q: Is this soup freezer-friendly?

A: Absolutely. Let it cool completely, portion into airtight containers, and freeze for up to 3 months.

Q: What herbs can I use instead of thyme and basil?

A: Oregano, marjoram, or Italian seasoning all work well. Use about 1 teaspoon of your preferred blend.

Q: How do I make the broth richer?

A: Add a splash of soy sauce or a teaspoon of nutritional yeast for added umami flavor.