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

1. Begin to saute the onions and garlic. Add a little water if needed. This makes the house smell glorious!
2. Add the carrots and celery. Then dump in the potatoes, green beans, and broccoli.
3. 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.
4. Pour in the diced tomatoes and black beans.
5. Cover with a lid and simmer for 30-45 minutes, until all the veggies are soft.

Yield: 6

Hearty Veggie Soup

Print

This Hearty Veggie Soup is an easy plant-based recipe your family will love. Beans, potatoes and broccoli plus more veggie goodness.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

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)
• Salt and pepper to taste

Instructions

1. Begin to saute the onions and garlic. Add a little water if needed. This makes the house smell glorious!
2. Add the carrots and celery. Then dump in the potatoes, green beans, and broccoli.
3. 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.
4. Pour in the diced tomatoes and black beans.
5. Cover with a lid and simmer for 30-45 minutes, until all the veggies are soft.
6. Salt and pepper if desired.

Notes

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.

Many of you have been patiently waiting for this Plant-Based Goulash recipe! It’s finally here!

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I will warn you that it’s not traditional goulash but traditional goulash is not plant-based. This tastes exactly how I remember eating it as a kid. 

Instead of meat I used lentils and red kidney beans. This has tomatoes, peppers, onions and garlic too. Those are basically my favorite ingredients to put into any kind of soup or stew. I use veggie broth to deepen the flavor and a few other ingredients, mostly spices. 

Pasta is the last thing I add. I usually use macaroni noodles or small shells. 

I started working on this recipe last spring and had it just how I wanted it. The only problem was my recipe was big enough to feed an army! I finally cut it down to 4-5 servings over the summer. Then we moved. I still haven’t found the recipe but I mostly remembered the recipe and tested it again. This latest version is my favorite!

Plant-Based Goulash

This Plant-Based Goulash uses whole food ingredients. Feel free to change it up to suit your family’s tastes. If you have kids eating it, you can increase the pasta and decrease the smoked paprika. A bag of frozen mixed veggies are a great way to add more veggies to your meal.

Ingredients

• 5 cup veggie broth, divided
• 1/2 cup diced onion
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 1/2 cup dry brown lentils
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika (optional)
• 1 bay leaf
• 2 teaspoons dried Italian seasoning
• 1 15 oz can tomato sauce
• 1 15 oz can petite diced tomatoes
• 1 15 oz can red kidney beans, drained and rinsed
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons Soy Sauce (I use Tamari)
• 1 cup uncooked pasta, (I used macaroni) 

Do

1. Bring 2 cups of veggie broth to a boil in a dutch oven or big soup pot.
2. Add onion, garlic, bell pepper and lentils. Stir it all together and simmer until lentils are soft and the onions are translucent. About 15 minutes.
3. Add in paprika, smoked paprika if using, your bay leaf and Italian seasoning. Give it a good stir.
4. Dump your tomato sauce, diced tomatoes and drained kidney beans into the pot and stir again.
5. Pour in 3 more cups of veggie broth, your Worcestershire sauce, soy sauce (or tamari) and dried pasta. Simmer for 10 to 15 minutes or until the pasta is soft.
6. If time permits, you can simmer longer but leave plenty of time for this to cool off before eating. The pasta will continue to absorb the liquid as it sits. Salt and pepper to taste.

If you are adding frozen veggies, feel free to add them when you add the kidney beans.

Yield: 4+ servings

Plant-Based Goulash

Print

This Plant-Based Goulash uses whole food ingredients in this hearty and delicious recipe.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 5 cup veggie broth, divided
• 1/2 cup diced onion
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 1/2 cup dry brown lentils
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika (optional)
• 1 bay leaf
• 2 teaspoons dried Italian seasoning
• 1 15 oz can tomato sauce
• 1 15 oz can petite diced tomatoes
• 1 15 oz can red kidney beans, drained and rinsed
• 2 tablespoons Worcestershire sauce
• 2 Tablespoons Soy Sauce (I use Tamari)
• 1 cup uncooked pasta, (I used macaroni)

Instructions

1. Bring 2 cups of veggie broth to a boil in a dutch oven or big soup pot.
2. Add onion, garlic, bell pepper and lentils. Stir it all together and simmer until lentils are soft and the onions are translucent. About 15 minutes.
3. Add in paprika, smoked paprika if using, your bay leaf and Italian seasoning. Give it a good stir.
4. Dump your tomato sauce, diced tomatoes and drained kidney beans into the pot and stir again.
5. Pour in 3 more cups of veggie broth, your Worcestershire sauce, soy sauce (or tamari) and dried pasta. Simmer for 10 to 15 minutes or until the pasta is soft.
6. If time permits, you can simmer longer but leave plenty of time for this to cool off before eating. The pasta will continue to absorb the liquid as it sits. Salt and pepper to taste.
   

Notes

If you are adding frozen veggies, feel free to add them when you add the kidney beans.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Barilla Pasta, Elbows, 16 Ounce (Pack of 8)
• 
  Brown Lentils, 2 Pounds USDA Certified Organic, Non-GMO, Bulk
• 
  Small Brown Lentils 

Find more hearty recipes like this on my Soups, Stew and Chili Page!