Veggie soup is always such an easy, flexible meal to throw together and it’s especially nice because you can basically make it with any veggies you have in the fridge. I really nailed it with this combination of vegetables and spices but you can easily swap out anything I used for another veggie you may have laying around.
This recipe makes a ton of soup so I would anticipate to have a lot of leftovers if you make it. The good news is, it keeps really well in the fridge and re-heats nicely because I didn’t add any noodles or rice directly into the soup when cooking. I would highly recommend making noodles, rice or quinoa on the side and adding them in when you reheat the soup. That way, they won’t get all soggy and break down in the fridge.
I made this last Sunday and we had it for lunches and dinners throughout the week. It’s a very hearty soup and isn’t super brothy, which I prefer because it’s more filling. It was amazing with a bit of pesto and vegan cheese or nutritional yeast on top.
Spicy Veggie Soup (Prep Time: 30 min. Cook Time: 30 Min. Serves: 8)
- 2 Tbsp. olive oil
- 1 yellow onion, diced
- 4 carrots, sliced
- 4 stalks celery, diced
- 3 cloves garlic, minced
- 4 roma tomatoes, diced or one can diced tomatoes
- 1 red pepper, diced
- 1 cup asparagus, cut into 1 inch pieces
- 1 green pepper, diced
- 1 leek, diced
- 4 small yellow potatoes, cubed
- 3 cups, kale cut up, stems removed
- 1 tsp. red pepper flakes
- 2 tsp. Italian seasoning
- 8 cups vegetable broth*
- 1 can cannellini beans, drained
- 1 can garbanzo beans, drained
- Salt & Pepper to taste
- 1/4 cup basil, chopped (optional)
- Cooked noodles, rice or quinoa (optional)
- Pesto sauce, vegan cheese or nutritional yeast for topping (optional)
- In a large pot, head olive oil over medium high heat. Add in onion, carrots, and celery and sauté for a few minutes until they start to sweat and soften a bit. About five minutes.
- Add in garlic, diced tomatoes, red pepper flakes, and Italian seasoning, salt and pepper and sauté two or three minutes until tomatoes cook down a bit.
- Add red and green peppers, and leek and sauté one or two more minutes.
- Pour in broth and bring to a boil. Once boiling, add potatoes, asparagus, and both cans of beans.
- Reduce heat to medium, medium-low and simmer until potatoes are soft. About fifteen minutes.
- Turn off heat and stir in kale and basil.
- Pour over cooked rice, quinoa or bullion and top with pesto, nutritional yeast or cheese. Enjoy!
For broth I use vegan bullion and dilute it according to the package’s instructions, it tends to be much cheaper.*