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–+ servings
Two bowls of vegan vegetable bean soup with bun.

Vegetable Soup Recipe (vegan)

Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 people
Author: Tracy Halasz

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon fennel seeds
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 stalks celery, sliced
  • 2-3 cups mushrooms, rough chop
  • 2-3 cups cauliflower, chopped
  • 1 tablespoon dry oregano
  • 1-2 teaspoons hot pepper flakes, to taste
  • 2 carrots, cut into coins or strips
  • 3 cups white beans, drained & rinsed
  • 28 ounce can tomatoes
  • 4-6 cups water
  • 2 tablespoons Better than Bouillon veggie broth
  • ½ cup quinoa or lentils, uncooked
  • 2 cups kale, rough chop
  • 2 tablespoons nutritional yeast (optional)

Soup Garnish

  • cashew cream, vegan heavy cream or sour cream
  • parmesan cheese
  • lime juice
  • cilantro/basil, chopped
  • croutons

Instructions

  • In a large stock pot or Dutch oven, warm the oil over medium heat until shimmering. Add the fennel seeds and let them toast, stirring, for 30 seconds or until fragrant.
  • Add chopped onions, garlic, celery, mushrooms, and cauliflower. Sauté over medium-high until tender and lightly golden (about 8-10 minutes). Add salt, pepper, oregano, and red pepper flakes.
  • Add carrots, rinsed beans, canned tomatoes, 4 cups water mixed with 2 tablespoons Better than Bouillon, quinoa/lentils and kale to the pot and stir to combine. Partially cover (crack the lid) and let the soup simmer over medium-low for 15-20 minutes until the grains are tender. Add the additional 2 cups water as needed for thinning.
  • Taste and adjust seasonings. Add a sprinkle of nutritional yeast (optional) for extra depth of flavor (could sub in a tablespoonful of soy sauce instead - also optional). Swirl in the vegan heavy cream or cashew cream (if using).
  • If you like creamy vegetable soup, see options below in recipe notes.
  • Top each bowl of vegetable soup with a squeeze of lime juice, a dollop of cashew cream or sour cream, a handful of parmesan cheese, chopped fresh herbs or hot pepper flakes. Enjoy with homemade dinner rolls or vegan cornbread.

Notes

Vegetables: This vegetarian bean soup is very versatile - swap out any vegetables for whatever you have on hand (fresh or frozen).
Beans: Choose at least one white bean for creaminess, but a medley of beans is delicious.
Grains: This homemade soup can be customized to your taste. Use uncooked or cooked grains of choice, ie. rice, farrow, barley or small pasta.
Seasoning homemade soup: There are so many options for adding flavor to this soup - you don't have to stick with just Tuscan spices! I think Indian or Mexican spices would be incredible with white beans and tomatoes.
Make it creamy (dairy free): If you want the soup creamier, blend 2 cups of soup with an immersion blender or in a stand blender. Then stir back into the soup. Or swirl in ~¼ cup of vegan heavy creamy. cashew cream or a dollop of sour cream.
Million Dollar Tip: While the raw grains are cooking, keep a lid on the soup pot (or partially on) to keep the steam in and speed up the cooking. After than, if your soup isn't getting thick enough, remove the lid so some of the liquid can cook off. If it's too thick, add some water, reduce the temperature to low and leave the lid partially on.
Freezer friendly soup: Freeze in individual-size portions for quick lunches or dinners throughout the week. But also, it thaws much quicker when frozen in smaller sizes. You may need to add a tablespoonful of water or two when reheating.