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–+ servings
Vegan rustic vegetable soup in a white bowl.

Vegan Rustic Vegetable Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12
Calories: 131kcal
Author: Connie🥕
Vegan Rustic Vegetable Soup 🥕 A delicious, nutritious one-pot soup abundant with a bounty of hearty, healthy vegetables & flavor. GF & oil-free option.
Print Recipe
US Customary - Metric

Equipment

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: 131kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 530mg | Potassium: 680mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3863IU | Vitamin C: 24mg | Calcium: 41mg | Iron: 1mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

⭐️⭐️⭐️⭐️⭐️ 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!🥕