Loaded Vegan Veggie Soup

This loaded vegan veggie soup is perfect for busy weeknights when you want something hearty, comforting, and nourishing without spending too long in the kitchen. It brings together a medley of beans, fresh vegetables, and warming spices in a rich broth that feels like a big flavorful hug in a bowl.

I pulled this together on a hectic evening with limited ingredients and it instantly became a regular in our dinner rotation thanks to its ease and flavor punch.

Ingredients

• Red kidney beans: provide creamy texture and boost plant-based protein. Choose a vibrant tin that is BPA-free and well sealed
• Navy beans: add a mild flavor and additional fiber so the soup feels substantial
• Fire roasted tomatoes: contribute smoky sweetness, aim for a quality brand for a richer base
• Extra virgin olive oil: rounds the sautéed aromatics with a fruity depth, opt for one that is cold pressed for best flavor
• Red onion: gives a subtle sharpness mellowed by cooking, look for firm bulbs without soft spots
• Garlic: lends savory pungency, fresh cloves are always best—avoid pre-minced if you want maximum aroma
• Carrots: bring natural sweetness and color, pick firm, bright orange roots
• Kale: adds earthy bitterness and nutritional punch, seek out dark green, unwilted leaves
• Sweet peppers: offer crispness and a sweet counterpoint, any color bell or mini peppers work well
• Sweet corn: adds pop and textural contrast, fresh or frozen both function well
• Green peas: brighten the mix with sweetness and vivid color, fresh tastes best but frozen is convenient
• Vegetable stock: forms the flavorful liquid foundation, homemade or a good quality store-bought version can make all the difference
• A blend of spices: salt, black pepper, dried thyme, cumin, smoked paprika, turmeric, red pepper flakes, dried basil and garlic powder—give depth and warmth with layered complexity

Instructions

Build The Base:

In a medium dutch oven over medium high heat warm the olive oil until shimmering. Add the minced garlic and chopped red onion. Cook gently for about 1 to 2 minutes or until translucent and fragrant this sets the aromatic foundation for the soup, careful not to brown the garlic or it will get bitter.

Add Tomatoes Beans and Peppers:

Stir in the fire roasted tomatoes, chopped sweet peppers, red kidney beans and navy beans. Cook everything together for another 1 to 2 minutes allowing the flavors to start melding.

Season The Soup:

Sprinkle in the salt, black pepper, dried thyme, ground cumin, smoked paprika, turmeric powder, red pepper flakes if using, dried basil and garlic powder. Stir thoroughly to ensure the spices coat the ingredients evenly releasing their aromas.

Add Vegetables and Stock:

Mix in the grated carrots, green peas, kale leaves, sweet corn and pour in the vegetable stock. Stir well to combine every element into the broth.

Simmer To Perfection:

Bring the soup to a gentle boil for 1 to 2 minutes then reduce the heat to low to let it simmer uncovered. Cook for approximately 20 minutes or until the vegetables are tender and the flavors have fully developed tasting and adjusting salt at the end if needed.

Serve Immediately:

Remove the pot from heat ladle the soup into bowls and enjoy it with crusty bread or your favorite crackers for extra satisfaction.

My favorite ingredient has to be the smoked paprika it adds an unsung smoky depth that truly elevates the soup. This recipe reminds me of chilly evenings spent with family where we gathered around the table savoring the rich aromas and warmth together.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to four days. The flavors actually deepen after resting overnight. You can gently reheat on the stove adding a splash of water if it feels too thick.

Ingredient Swaps

Feel free to swap kale for spinach or swiss chard depending on what you have. Pinto beans or cannellini can stand in for the kidney and navy beans. Adjust cooking time slightly if using fresh versus frozen vegetables.

Serving Ideas

Serve this soup as a light main or alongside a fresh salad for a fuller meal. A sprinkle of fresh herbs like parsley or cilantro brightens the bowl. Toasted bread smeared with vegan butter or a dollop of dairy-free yogurt can add creaminess and texture contrast.

This soup is a perfect balance of flavor and nutrition that warms the soul and satisfies the appetite. Enjoy it any night of the week for a wholesome meal you can feel good about.

Frequently Asked Recipe Questions

→ What beans are best for this veggie soup?

Red kidney beans and navy beans work wonderfully here, providing creaminess and protein while soaking up the spices.

→ Can I use fresh or frozen vegetables in this soup?

Both fresh and frozen green peas and corn work well. Frozen veggies can be added directly without thawing.

→ How do the spices affect the flavor profile?

Spices like smoked paprika, turmeric, and cumin add warmth and depth, while thyme and basil lend herbaceous notes for a balanced taste.

→ What is the purpose of sautéing garlic and onions first?

Sautéing garlic and onions softens their sharpness and infuses the olive oil with fragrant aromas that enhance the overall flavor.

→ Can I adjust the heat level of this soup?

Absolutely. The red pepper flakes are optional and can be omitted or increased depending on your preferred spice level.