Easy Vegan Veggie Soup

I always joke that I “come alive in the fall time” because fall/winter cooking and baking are my absolute favorite! The other day it finally got slightly colder in Texas and I thought it was the perfect time to make my first soup of the season.

I use Imperfect Groceries for most of my shopping and it always inspires new recipes for me, and is perfect for soup season! As you can see this soup requires few ingredients and is totally customizable! I actually left the zucchini out because my pot was too small.


  • 3 carrots
  • 1 bunch of celery
  • 2 onions
  • 3 red potatoes
  • 2 gold potatoes
  • 1 can White Kidney Beans
  • 1 heaping tablespoon of minced garlic
  • 2 1/2 Not-Chick’n Bouillon cubes
  • Paprika
  • Turmeric
  • Salt-Free Garlic and Herb seasoning
  • 2 Bay Leaves
  • Salt
  • Black Pepper
  • 5 cups of water
    • For all my spices I measured by eye for this recipe.

What you’ll do

I like to peel my carrots and leave the skins on my potatoes (but that’s absolutely up to you). I’d also like to mention I reseason after adding new ingredients, this is optional but recommended. 

Chop up your onion, celery, and carrots and add to your oiled pot, add in your garlic, add all the spices listed to your preference (or use the Tiktok below for a reference of what mine looked like) over low to medium heat. Next, add in your chopped potatoes (reseason) and the bouillon cubes let all of this cook together until fragrant about 10 minutes. Add in all the water and the bay leaves, cover, and let cook for 45 minutes, stirring occasionally. Last, add the drained can of white kidney beans (reseason) and cook for another 10 minutes. 


I love this soup because it’s super easy and so comforting, and best of all helps you get in your veggies! I hope y’all enjoy this recipe! If you make this don’t forget to tag me on instagram!

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