by Kaitlin
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This easy Ultimate Vegetable Soup is so nourishing, satisfying, and a great source of plant-based nutrients. Plus it is simple to customize with your own favorite additions! (Vegan, gluten-free, oil-free.)
This simple vegetable soup is so nourishing and a great source of plant-based nutrients.
I call it "ultimate" vegetable soup because any and all are welcome - the more the merrier!
You can easily customize it based on your own favorite vegetables or whatever is in season.
Note: This makes a large batch (we're soup monsters) so be sure to reduce or halve if desired!
Customizing
This is such a flexible recipe! Here are a few ideas to make it your own:
- Vegetables: The veggies below are simply a guideline. Use your own favorites, or whatever is available or in season. Frozen vegetables work great too! There's no need to thaw them before adding to the pot.
- Herbs: Try this with dried herbs to taste such as dried oregano, parsley, basil, or Italian seasonings. (Or you can even stir in fresh herbs towards the end of cook time for added flavor.)
- Beans: Add white beans, chickpeas, red kidney beans, pinto beans, etc. These are great stirred in for some plant-based protein and fiber. Plus they add some heartiness!
- Quinoa, rice, pasta, or barley: Thicken it up with your favorite grains. Try quinoa, brown rice, pasta, barley, etc. You can cook these separately, then stir them in towards the end of cooking time to prevent them from absorbing too much broth.
- Tomato paste: For a thicker, richer broth, add a couple tablespoons tomato paste.
- Miso: I really enjoy adding 1-2 tablespoons of white miso to soups at the end of cooking time. This adds a rich, salty, umami flavor.
Freezing note: Vegetable soups typically freeze great! Just be sure to let it cool completely before transferring to a freezer-safe container. It should keep for about 2 months, but use your best judgement.
For more inspiration, also browse all vegan soup recipes.
Ultimate Vegetable Soup
This vibrant soup is nourishing, satisfying, and a great source of plant-based nutrients. Plus simple to customize with your own favorite additions!
5 from 5 votes
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Prep Time: 25 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 55 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 8 large bowls
Ingredients
- 3-4 cloves garlic
- 1 yellow onion
- 1-2 medium carrots
- 1 zucchini
- 1 1/2 cups mushroom
- 1 1/2 cups cabbage (I love purple for color)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 1/2 cups cut green beans (can use frozen)
- 1 1/2 cups peas (can use frozen)
- 1 1/2 cups sweet corn (can use frozen)
- 2 cups fresh baby spinach
- 15 oz. can diced tomatoes (and/or fresh)
- 8 cups vegetable broth
- Salt to taste
Instructions
Prepare veggies: Mince garlic. Dice onion, carrots, zucchini, and mushrooms. Roughly chop cabbage. Cut broccoli and cauliflower into small bite-sized pieces.
In a large stockpot over medium-high heat, sauté onion for 5-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
Add garlic (and any dried herbs if using) and sauté 1 minute.
Add broth, tomatoes with juice, and all veggies (except spinach).
Increase heat and bring to a light boil.
Reduce heat, cover, and simmer for 20-30 minutes or until vegetables are desired tenderness.
Stir in spinach during last couple minutes of cooking time. Salt to taste.
Notes
Yield: This makes a very large batch so cut if half if desired.
Herbs: Add dried herbs for more flavor (basil, oregano, parsley, etc.)
Frozen veggies: These work great as “fillers” if you want to quickly and easily add more veggies without all the prep (or if fresh produce isn’t available).
Freezing: Vegetable soup also freezes wonderfully. Be sure to let it cool completely before placing in the freezer.
Nutrition Per Serving (Estimate)
Nutrition Facts
Ultimate Vegetable Soup
Amount per Serving
Calories
114
% Daily Value*
Fat
1
g
2
%
Saturated Fat
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Potassium
654
mg
19
%
Carbohydrates
24
g
8
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
6
g
12
%
Vitamin A
3170
IU
63
%
80
%
Calcium
73
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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If you are enjoying this Ultimate Vegetable Soup, also feel free to check out:
- Black Beluga Lentil Chili
- Vegan Broccoli Potato Soup
- Tomato Spinach Orzo Soup
- Lentil Vegetable Soup
Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.
More Vegan Soup & Chili Recipes
- Southwest Corn Chowder (Vegan!)
- Vegan Potato Leek Soup (Easy!)
- Kidney Bean, Spinach, and Orzo Soup (Easy!)
Reader Interactions
Comments
TamI lowe
If we were to add quinoa or beans, what should the amounts be for each and do they need to be cooked first? Also, what type of mushrooms do you prefer? Thanks!
Reply
Kaitlin McGinn
Great questions. If adding quinoa, I'd start with about 1/2 cup uncooked quinoa (rinsed well). Add it with the broth, and it'll take about 15-20 minutes simmering to cook through.
If adding beans, you can simply add canned beans of your choice. I'd start with a 15 oz. can and go from there if you want more.
I pretty much love any & all mushrooms. White button, cremini, portobello, and shiitake are all fairly easy to find in the store, and any of them are lovely in this soup. Would love to hear what you come up with!
Reply
Deb
I'm making this soup this weekend but wondered if the purple cabbage alter the colour of the other veggies?
Reply
Kaitlin McGinn
The purple cabbage does alter the color of the broth & other veggies a bit after cooking. Feel free to use green cabbage if you'd like!
Reply
Debbie C
This sounds good! I will have to try it. When I make soup I like adding the zucchini at the end with the spinach, it gives it a nice slight crunch and doesn't get soggy.
Reply
Kaitlin | The Garden Grazer
Great tip!
Reply
Jennifer
Made this the other day and I was surprised at how tasty it is! No offense. It just looks like it would be boring and it's not! It's delicious! I feel so good getting all those veges in too! I'm on to making some more of your recipes! Thanks
Reply
Kaitlin | The Garden Grazer
Hey Jennifer! Awesome to hear you enjoyed it - thanks for sharing!
Reply
Makeupv
Hi - I'm about to try out this recipe. I'm excited to see how it turns out! The one thing I wondered about is the lack of seasoning - is the soup flavorful without (I assume yes from the great reviews!) and/or if I wanted to give it a flavor boost are there any specific spices or seasonings you would recommend? Thanks!
Reply
Kaitlin | The Garden Grazer
Hi! I find the veggies give it so much wonderful flavor, but if you're looking to play around with herbs, parsley, basil, or Italian seasoning can be added. Fresh herbs and miso are also a great addition at the end of cook time!
Reply
Makeupv
I ended up throwing in some chopped fresh parsley and it was perfect! Making this again tomorrow. So good!
Reply
Kaitlin | The Garden Grazer
Perfect! Thanks for sharing!
Reply
Mom2for
Thanks for the recipe. My family loved it. I made it spicy by adding some red peppers and Tuscan seasoning.
Reply
Kaitlin | The Garden Grazer
Wonderful additions! Thanks for sharing your helpful feedback!
Reply
Jen Perantoni
I made this the other night. I kept out mushrooms, carrots, corn, and peas and added yellow squash. The meat eaters aka fiancé and friends asked for the recipe! It was so good and easy to make. I will be holding on to this recipe for chilly nights.
Reply
Kaitlin | The Garden Grazer
That sounds great, Jen!
Reply
Kathryn Hill
Thank you for the great recipe! Just made a big batch today!
Reply
Kaitlin | The Garden Grazer
Wonderful to hear you enjoyed, Kathryn!
Reply
Stephanie White
Made this for a second time! Have to say I'm only a good cook because I know my way around following a good recipe. Without one I don't even dare enter the kitchen! However, tonight I didn't even MEASURE the veggies this time!! Crazy right?! It was just so good the first time, I knew even I couldn't get this wrong! Big thanks for the recipe and boost in confidence.
Reply
Kaitlin | The Garden Grazer
That's so great!
Reply
Casey Vanzant
Could this be modified for the crock pot?
Reply
Kaitlin | The Garden Grazer
Hi Casey! I've never tried that, but I bet it would work beautifully. Maybe cook everything on low for about 4-5 hours? Would love to hear if you give it a try!
Reply