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Bowl of Loaded Vegan Veggie Soup topped with a crumbled cracker
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4.86 from 14 votes

Loaded Vegan Veggie Soup

This nourishing Loaded Vegan Veggie Soup is not only cozy + warming, but it's also a great way to reset your immune system during the cooler months!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Keyword: classic, dairy-free, digestion, dinner, easy, gluten-free, healthy, homemade, recipe, savory, slow cooker, soup, turmeric, vegan, veggies
Servings: 4 servings
Calories: 100kcal
Author: Shanika

Ingredients

SOUP:

  • 1 (15 oz.) can red kidney beans, drained + rinsed
  • 1 (15 oz.) can navy beans, drained + rinsed
  • 1 (14 oz.) can fire roasted tomatoes
  • 1 tablespoon Extra virgin olive oil
  • ½ red onion, chopped
  • 4 garlic cloves, minced
  • 1 carrots, peeled + grated (You can also chop them if preferred)
  • 2 cups chopped kale, organic
  • 1 cup sweet corn, white or yellow
  • 1-2 cups organic green peas, fresh or frozen
  • 4-5 cups organic vegetable stock/broth
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon red pepper flakes, optional
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder

Instructions

TO MAKE THE SOUP:

  • In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the fire roasted tomatoes, and chopped sweet peppers, red kidney beans, and navy beans, stirring and sautéing for 1-2 minutes. Add in the seasonings: salt, black pepper, thyme, cumin, smoked paprika, turmeric, red pepper flakes, basil, and garlic powder, stirring to combine.
  • Add in the carrots, green peas, kale, corn, and veggie stock/broth, stirring everything together until combined.
  • Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Let it continue to simmer for another 20 minutes or so or until veggies have cooked through and are tender. Add additional salt, to taste.
  • Remove from heat and serve immediately into prepared bowl(s), with a side of bread or crackers, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
  • GREENS: Instead of kale, you can use broccoli, spinach, collard greens, or bokchoy as substitutes.
  • TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
  • SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic, onions, and veggies before adding all ingredients into your slow cooker and cooking on the low setting for 2-3 hours, stirring occasionally---until all veggies and beans are tender and cooked through.
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Loaded Vegan Veggie Soup. Everything from my fave baking sheet, liners, dutch ovens, high-powered blender, mixing bowls, and more. SEE THEM HERE!

Nutrition

Calories: 100kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1648mg | Potassium: 165mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1865IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg