As soon as the weather shifted to fall I started making this soup. I’ve always been a fan of simmering all my favorite veggies in a big pot on the stove. I love stealing tastes here and there. This Hearty Veggie Soup took a bit more work.
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One day after watching Game Changers on Netflix, my husband and I started talking about our weekly meal plan. We both really wanted a soup but we have different favorites. I like tomato flavored soups like my Taco Soup and he is a fan of the veggie broth flavored soups like the Chickpea and Rice Soup.
You could picture us across the table negotiating all the ingredients in the soup but it wasn’t that dramatic. We’d both offer suggestions for ingredients and veto other ingredients. Finally this soup emerged victorious.
We started making it every weekend! It makes about 6-7 servings so it’s perfect for a weekend cooking session. After chopping the veggies it’s pretty hands off. I set it to simmer then go about my business.
Even though this soup is plant-based, it somehow reminds me of the beef stew I ate as a kid. Crazy huh?
You can use your favorite veggie broth. I’ve used this veggie broth from Amazon with great results. I typically use my Veggie Broth Mix. I’ll usually add a little extra, ok sometimes I double it.
This soup uses mostly fresh ingredients, I use frozen green beans and canned tomatoes and beans. The chopping doesn’t take too long but you could probably substitute a bag of frozen mixed veggies if you were short on time. I haven’t tried it because I always have fresh potatoes, carrots, onion and broccoli at my house.
Hearty Veggie Soup
Ingredients
- 1 cup diced onion
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 4 peeled and diced potatoes (about 5-6 cups)
- 1 cup frozen green beans
- 1 crown broccoli, chopped (about 2-3 cups)
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can petite diced tomatoes
- 8 cups of water or broth (if using water, add veggie broth mix)
Do
- Begin to saute the onions and garlic. Add a little water if needed. This makes the house smell glorious!
- Add the carrots and celery. Then dump in the potatoes, green beans, and broccoli.
- Cover the veggie with water or veggie broth, I use about 8 cups of water and add 8-10 tablespoons of my Veggie Broth Mix.
- Pour in the diced tomatoes and black beans.
- Cover with a lid and simmer for 30-45 minutes, until all the veggies are soft.
This Hearty Veggie Soup is an easy plant-based recipe your family will love. Beans, potatoes and broccoli plus more veggie goodness. If you are using water I highly recommend you use my Veggie Broth Mix. It's delicious and gives you more control over the ingredients. Hearty Veggie Soup
Ingredients
Instructions
Notes
THIS WAS INCREDIBLE! A cold day here in Maine, the whole house smells incredible and we are both full, warm and happy. Sincere thanks for such a simple, yet incredibly filling and healthy recipe. Now a part of my monthly and favorites rotation.
Sometimes the simple things are the best. Bless.
Recipe sounds delicious! Has anyone made this in their Instant Pot?
Yes! I have! It is just as good in the Instant Pot! The main difference is that I cooked it for 5 minutes and let the pressure come down naturally. The broccoli will be way over cooked, the carrots and potatoes were soft. It’s worth doing in the IP! We love it!
I have made this many times in my instant pot. I do 5 minutes on high pressure and then release the pressure after 11 minutes. I only use about 6 cups of water/broth. I also steam the broccoli separately and add it in at the end. I always add a little oregano, basil, and thyme and love to put kale or spinach in at the end. It’s so delicious and makes for quick lunches all week!
That sounds wonderful! This is a great soup for weekday lunches.
This soup is amazing! My first plant based meal. Mine came out watery so not sure where I went wrong or what to use to thicken it up or whether it’s supposed to be watery. But nevertheless it tastes delicious! My husband and I made a decision to be on a plant based diet so I’m excited to try all the recipes.
This one does have a lot of broth. You can decrease the water next time. Depending on how long I let it simmer, sometimes a lot of the liquid will evaporate out. You can eye ball it. We just made it again this weekend. If you ever want to thicken a soup, you can add some rice or pasta. They will absorb the broth and make it a bit more filling.
This soup was really good and really easy to put together. My family just switched to plat based diet and this was a huge hit with my children and husband. I made it a little more Mexican flare with chopped cilantro and smoked abodo pepper and crushed tortillas on top. Yum!!
Hi Jennifer,
I am thrilled that you enjoyed this soup and made it your own with cilantro, adobo pepper and crushed tortillas! I am going to try your version! We love to add a little heat to our soups, even the ones that aren’t supposed to be spicy! We regularly add jalapeno and spicy tomato sauce.
We spiced up Minestrone last week! Thanks for the suggestion on this one. I can’t wait to try your version.
Hello, can this be made in a crock pot as well? If so, how long should this cook for (high for 4 hours?)
Thanks!
I haven’t tried it in the Crock Pot but I think it would work well. 4 hours should be ok but make sure you have a little extra time in case the potatoes need longer.