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    Home » Vegan Recipes

    Vegan Rustic Vegetable Soup

    Published: October 5, 2020 | 9:19 pm, Modified: Apr 25, 2022 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Vegan Rustic Vegetable Soup 🥕 A delicious, nutritious one-pot stew-like soup abundant with a bounty of hearty, healthy veggies & flavor. Easy to prepare & oh so satisfying. Gluten-free. Oil-free option.

    This beautiful vegetable soup is one of my all-time favorites. It's loaded with chunky fresh veggies and tomatoes cooked until tender in a delicious 100% plant-based vegetable broth. If you like Marie Callender's Vegetable Soup, then you are really going to love this.

    Serve with a loaf of freshly baked artisan bread or a crusty baguette and you'll have a budget-friendly and simply heartwarming meal to enjoy on a chilly night! Just like this protein rich easy vegan lentil soup, vegan Congressional bean soup, or hearty vegan chili.

    This post may contain affiliate links. I may earn from purchases at no additional cost to you.

    A blue bowl filled with vegan rustic vegetable soup.

    My mom aka Mama Love, was a fantastic cook. She had an uncanny knack at pulling together whatever was in the pantry and making something scrumptiously good.

    Growing up on a small farm in Idaho during the Great Depression, she learned to make a meal out of what few ingredients were available. Nothing went to waste. Wilted vegetables, potatoes, carrots, or onions from the root cellar became one-pot meals. Her soups and stews would feed the family for days, like this wonderfully hearty vegan rustic vegetable soup, which is her recipe.

    Why you'll love this veggie soup recipe

    • It's delicious & nutritious!
    • Everything goes into one pot
    • So filling & satisfying!
    • Add or substitute ingredients as needed
    • Makes several servings - freeze some for later!
    • Serve as a meal in itself
    Vegan rustic vegetable soup in a white bowl.
    Jump to:
    • Why you'll love this veggie soup recipe
    • 🥕Ingredients
    • 🥕Instructions
    • 🥕Souper Secret
    • 🥕Equipment
    • 🥕FAQ's
    • Recipe
    • Food Safety

    See the printable recipe card below for quantities and complete details

    🥕Ingredients

    • Olive oil - or avocado or canola oil (See notes below for oil-free option)
    • Onion - sweet, brown or yellow
    • Celery - fresh
    • Carrots - fresh or frozen
    • Italian seasoning
    • Basil - dried or fresh
    • Bay leaves
    • Salt - I use coarse sea salt
    • Black pepper - freshly ground
    • Garlic - fresh or powder
    • Vegetable broth - fresh or packaged
    • Vegan bouillon - paste, powder or cubes
    • Zucchini 
    • Yellow squash - or any small squash variety
    • Russet potatoes - preferred or substitute with Yukon gold or new potatoes
    • Kidney beans - canned or pre-cooked
    • Sweet corn - off the cob, fresh or frozen
    • Whole tomatoes - canned or bottled. Substitute with diced or stewed.

    🥕Instructions

    vegan rustic vegetable soup ingredients
    Peel & rinse veggies
    soup seasonings
    Measure out your seasonings
    • Gather ingredients
    • Prep veggies
    • Dice onions, celery, and carrots (also known as "mirepoix" - see FAQ's below to learn more.)
    • Use a large (7 qt. or more) stove-top dutch oven or soup pot.
    • Begin heating 3 tablespoons olive oil over med-low temperature (or water for oil-free version)
    • Add onions. Sauté until onions begin to look transparent.
    • Add celery & carrots. Continue cooking over med-low until slightly tender.

    A soup pot with a Mirepoix of diced onion, celery, and carrots.
    • Add dry spices. Add garlic, making sure it doesn't burn *(add 1 extra tablespoon oil or water if needed).
    • Pour in broth & bouillon. Turn up heat to medium-high. Stir.
    • Gradually add zucchini, squash, potatoes, kidney beans, corn, & tomatoes.
    • Using a long spoon, stir from the bottom of the pot, incorporating the spices throughout.
    • Cover pot and bring to a boil and then reduce heat to medium-low.
    • Keep an eye on the soup so it doesn't boil over. If needed, reduce heat and move lid enough to allow steam to escape.
    • Stir occasionally. Continue cooking for about 30-40 minutes, or until potatoes are tender but not mushy.
    A soup pot filled with vegan rustic vegetable soup.

    🥕 Oil-free Option

    You can prepare this vegan rustic vegetable soup recipe oil-free simply by replacing the olive oil with water or vegetable broth. Add more as needed, one to two tablespoons at a time. Be sure to stir or turn onions & veggies frequently so they won't burn.

    🥕Variations

    Add or adjust ingredients to your liking, such as:

    • Green beans
    • Peas
    • Lentils
    • Chickpeas
    • Bell pepper
    • Kale
    • Pasta
    • Mushrooms
    • Red pepper flakes
    A bowl filled with vegan rustic vegetable soup.

    Ladle into soup bowls (remove bay leaves before serving). Add salt & pepper to taste. Serve with a warm sourdough baguette & your favorite vegan butter. M'mm good!

    🥕Souper Secret

    Sometimes I like to add a teaspoon or two of maple syrup, agave nectar, vegan honey, or sugar to tomato-based soups and sauces. The touch of sweet helps offset the acidity of the tomatoes.

    Vegan rustic vegetable soup in a white bowl.

    🥕Equipment

    You'll only need a few items to make this simply delicious soup!

    • One large (7 qt. or more) stove-top dutch oven or soup pot.
    • Vegetable peeler
    • Chef's knife
    • Measuring spoons
    • Cutting board
    • Long handled spoon (for stirring)
    I LOVE cast iron cookware. The good news is, you don't have to spend hundreds of dollars to find an excellent pot. I purchased this pot after researching lots of reviews. This Cuisinart 7 qt enameled cast iron dutch oven is ideal for cooking big batches of soup and stews. It is beautifully crafted, cooks perfectly, it's super durable and much less expensive than it's well-known French competitor.

    Clean up is easy since everything goes into one pot . . . one BIG pot. This vegan rustic vegetable soup recipe will easily serve twelve or more portions. You'll love having leftover soup, since you can freeze individual servings for later.

    🥕FAQ's

    What is a rustic vegetable soup?

    The term rustic, as it relates to food, can best be described as simple and unpretentious. This soup is just that, as the primary ingredients are basic staples like onions, carrots, celery, and potatoes, items you might keep on hand. This recipe is so easy to prepare! Most of the fresh ingredients are cut into chunky pieces, which means very little mincing or dicing. The flavors and appearance of this soup are robust and full of texture and variety, certainly not fussy or fancy.

    What is the best pot for making vegetable soup?

    I prefer enameled cast iron cookware and here's why:
    You can't beat it for soups and stews, as the even heat distribution will let your food cook uniformly.
    It will retain heat long after you take it off a burner.
    The enameled surface is a big plus, as it is easy to clean and care for.
    One disadvantage about cast iron is the weight, so if you are concerned about lifting a large, heavy pot full of hot soup, you might want to consider a deep stainless steel soup pot instead of cast iron.

    What is Mirepoix?

    This recipe is created with a base flavor made from three common vegetables - onions, celery and carrots. Commonly known in French cooking as "mirepoix", this simple combination of ingredients or aromatics is made from finely diced vegetables that are cooked at a low temperature in butter or oil, to sweeten the ingredients rather than caramelize them. These slow-cooked vegetables form the first layer of flavor to many recipes.
    Learn more at theforkedspoon.com

    If you enjoyed this recipe, you'll love these easy & delish dishes!

    • Easy Garden Fresh Gazpacho
    • Easy Vegan Sautéed Vegetables
    • Garden Zucchini Squash Casserole
    • Easy Vegan Chili
    Vegan rustic vegetable soup in a bowl.

    very vegan 🌱 very good

    ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕

    Recipe

    Vegan rustic vegetable soup in a white bowl.

    Vegan Rustic Vegetable Soup

    Connie🥕
    Vegan Rustic Vegetable Soup 🥕 A delicious, nutritious one-pot soup abundant with a bounty of hearty, healthy vegetables & flavor. GF & oil-free option.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Course Main Course, Soup
    Cuisine American, Vegan
    Servings 12
    Calories 131 kcal

    Equipment

    • One large (7 qt. or more) stove-top dutch oven or soup pot.
    • Vegetable peeler
    • Chef's knife
    • Measuring spoons
    • Cutting board
    • Long handled spoon (for stirring)

    Ingredients
     
     

    • 3-4* tablespoon olive oil 🥕See notes below for oil-free option
    • 1 sweet onion peeled & diced
    • 4 stalks celery diced
    • 4 carrots peeled & cut into ½" rounds
    • 1 teaspoon Italian seasoning
    • 1 teaspoon dried sweet basil
    • 3 whole bay leaves
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper freshly ground
    • 2 cloves fresh garlic finely minced
    • 32 oz vegetable broth fresh or boxed
    • 1 tablespoon vegan bouillon
    • 3 medium zucchini cut into ½" rounds
    • 3 medium yellow squash cut into ½" rounds
    • 4 russet potatoes peeled & cut into roughly 1" x 2" pieces
    • 1 15 oz can kidney beans drained
    • 1 C sweet corn off the cob, fresh or frozen
    • 2 28 oz cans whole tomatoes

    Instructions
     

    • Use a large (7 qt. or more) stove-top dutch oven or soup pot.
    • Begin heating 3 tablespoon olive oil over med-high temperature.
    • Add onions. Sauté until onions begin to look transparent.
    • Add celery & carrots. Continue cooking over med-low until slightly tender.
    • Add dry spices. Add garlic, making sure it doesn't burn *(add 1 extra tablespoon of oil if needed).
    • Pour in broth & bouillon. Stir. Turn up heat to medium-high.
    • Gradually add zucchini, squash, potatoes, kidney beans, corn, & tomatoes.
    • Using a long spoon, stir from the bottom of the pot, incorporating the spices throughout. Cover pot and bring to a boil and then reduce heat to medium-low. Stir occasionally.
    • Keep an eye on the soup so it doesn't boil over. If needed, reduce heat and move lid enough to allow steam to escape.
    • Continue cooking for about 30-40 minutes, or until potatoes are tender but not mushy.
    • Ladle into soup bowls (remove bay leaves before serving). Add salt & pepper to taste.
      Serve with a warm sourdough baguette & your favorite vegan butter. M'mm Good!
       

    Notes

    🥕This is a one-pot recipe. Each ingredient has been listed in the order that you will add them. I suggest prepping all the ingredients ahead to make it even easier. I like to pre-measure all of the dry spices into one small bowl so that I can add them all at once.
    🥕How to prepare this recipe without oil. You can prepare this recipe oil-free simply by replacing the olive oil with water or vegetable broth. Add more as needed, one to two tablespoons at a time. Be sure to stir or turn the onions and veggies frequently so that they don't burn.
    🥕Variations
    Add or adjust ingredients to your liking, such as:
    • Green beans
    • Peas
    • Lentils
    • Chickpeas
    • Bell pepper
    • Kale
    • Pasta
    • Mushrooms
    • Red pepper flakes
    🥕Souper Secret
    Sometimes I like to add a teaspoon or two of maple syrup, agave nectar, vegan honey, or sugar to tomato-based soups and sauces. The touch of sweet helps offset the acidity of the tomatoes.

    Nutrition

    Calories: 131kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 530mgPotassium: 680mgFiber: 3gSugar: 5gVitamin A: 3863IUVitamin C: 24mgCalcium: 41mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    More Vegan Recipes

    • Vegan Texas Tamale Pie
    • Vegan California Breakfast Burrito
    • Vegan Shredded "Chicken" Tacos with Jackfruit
    • Congressional Bean Soup (Vegan)

    Reader Interactions

    Comments

    1. connie🥕

      January 23, 2022 at 11:59 am

      5 stars
      This easy & delicious soup has been a favorite in my family for three generations. It’s hearty, healthy and full of flavor!

      Reply
    2. Kathy

      October 14, 2020 at 4:07 am

      5 stars
      Made this and it was delicious.. I didn’t have any kidney beans so I used canned lentils... my family loved it.. even my 10 year old grandson!!! 🙂
      Thank you!!!

      Reply
      • Connie Edwards McGaughy

        October 14, 2020 at 3:04 pm

        Kathy, I'm so happy you enjoyed the soup! The addition of lentils is a great idea. You know a recipe is a winner when It's kid approved!❤️ Thanks a bunch for sharing! 🥕

        Reply

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