Homemade Vegan Vegetable Soup

I don’t love soup.  Actually, I really hate creamy, no chunk soup.  You will not find pureed butternut squash on this blog or in any of my recipe stash.  In my taste bud world, soup is chunky and rich.  Here’s a great, chunky vegetable soup that is chock full of veggies, homemade veggie broth and spices that make it divine and one of the few traditional soups that I really enjoy!

I use a very large ceramic coated dutch oven to cook this recipe and next to my Ninja, this is my favorite kitchen accessory.  I may secretly refer to it as my Precious.

First, dice one large onion, 2 large celery stalks and 2 large carrots and toss them into the pot with 1/2 cup of water.  Salt and pepper liberally.


Let these cook until the onions are transparent and the carrots just start to get soft, but they should still be crunchable if you bit them.  While that’s happening, I get everything else I need out and toss my “scraps” into my veggie broth bowl.  (Per a friend’s advice, I save all my veggie scraps in the fridge and use it to make homemade veggie broth in the crock pot.  Great advice! You can totally steal it.) Here’s the beginning of my new bowl:


Here’s the rest of the ingredients:

1. 2 cans of whole kernel corn or 1 large bag of frozen.  (I always drain and rinse any canned veggies that I use.  What do they pack those things in?!  I prefer frozen, but use what you’ve got)

2. 2 cups of green beans or snap beans. (again use what you’ve got)

3. 1 cup of frozen peas

4. 1 large can of diced tomatoes (28 oz. or larger)

5.  8 small red potatoes sliced in half (this is a personal preference, but white potatoes work just fine. I’d use four of them and quarter them)

6. 1 finely diced clove of garlic

7. 1/2 tablespoon of thyme

8.  1/2 Tablespoon of onion powder

9.  3-4 cups of veggie broth. (I think the homemade really makes this, but if you don’t have any then again, use what you’ve got)

10. 2-3 cups of water

11. 2 bay leaves and a pinch of basil

12. salt and pepper again to taste


Now, make sure your temp is on low and put your lid on and walk away for about an hour. (or until the potatoes get almost done. Every stove is different, so keep an eye out the first time)


Now, check your potatoes for “almost” done and then add cabbage and brussel sprouts.  Cook for about 15 more minutes and then taste test for doneness and to make sure it’s spiced the way you like it.  Remove the bay leaves and eat up!

Here’s a pic with the brussel sprouts and the purple cabbage we used tonight:


We eat ours with cornbread because it’s awesome!  (I used unbleached whole wheat flour, cornmeal, grated onion, a pinch of salt and unsweetened almond milk to make this and it was yummy)


(Sorry for the quality of this last photo, but I was starving. I snapped it, shut the camera down and dug in. You get the point, though.)

This is healthy and hearty on a cold winter night.  Enjoy!

Kristi  🙂

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