Cheap Vegan Soup Recipes for Easy and Tasty Meals

There’s nothing cozier than a steaming bowl of homemade soup — especially when it’s budget-friendly, vegan, and nourishing! Whether you’re a student, a savvy family cook, or just looking to eat more plant-based meals without stretching your wallet, cheap vegan soups are a delicious solution.

These recipes celebrate the richness of simple vegetables, hearty beans, and pantry staples, transforming humble ingredients into bowls of comfort.

In today’s post, I’m sharing my favorite cheap vegan soup recipes. From classic lentil soup to creative cabbage stews and creamy blended delights, these soups are packed with flavor but light on cost.

You’ll find that with a handful of vegetables and a few smart tricks, you can whip up wholesome, filling soups that are perfect for meal prep or a quick dinner. Ready to fill your kitchen with wonderful aromas and your table with satisfying, affordable meals?

Let’s get cooking!

Why You’ll Love This Recipe

• Budget-Friendly: These soups rely on affordable pantry and produce staples, making them ideal for anyone looking to save money while eating well.
• Nutrient Dense: Packed with fiber, plant-based protein, and loads of vitamins from veggies and legumes.
• Simple Ingredients: No fancy or hard-to-find items — just straightforward, wholesome foods.
• Meal Prep Friendly: Make a big batch, and enjoy leftovers for days!
• Customizable: Use what you have on hand; these recipes are forgiving and adaptable.

Cheap Vegan Soup Recipes: 3 Delicious Ideas

Recipe 1: Classic Hearty Lentil & Vegetable Soup

Ingredients

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon
• Ladle
• Measuring cups and spoons

Instructions

1. Prep your veggies: Dice carrots, celery, onion, and potato. Mince the garlic.
2. Sauté aromatics (optional): In a large pot over medium heat, heat olive oil. Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for 1 minute.
3. Add remaining ingredients: Add diced potato, lentils, canned tomatoes (with juices), thyme, cumin, and a generous pinch of salt and pepper. Pour in the vegetable broth.
4. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils and potatoes are tender.
5. Taste and adjust: Taste for seasoning. Add more salt, pepper, or a splash of lemon juice if desired.
6. Serve: Ladle into bowls and enjoy hot. Store leftovers in the fridge for up to 5 days.

Tips & Variations

• Use up leftover veggies: Add bell peppers, spinach, or kale.
• Swap spices: Try smoked paprika, Italian seasoning, or curry powder for a flavor twist.
• Short on time? Skip the sautéing and add all ingredients to the pot at once. It will still taste delicious.
• Want it thicker? Mash a few potatoes or blend a cup of soup, then stir back in.

“Lentil soup is a staple in my meal prep because it’s so easy on the wallet and always leaves me satisfied!”

Nutrition Facts

Serving Suggestions

• With a chunk of homemade bread for dunking.
• Top with fresh parsley, a squeeze of lemon, or a swirl of olive oil.
• Perfect alongside a crisp salad or a few low FODMAP appetizers.

Recipe 2: Creamy Vegan Potato & Cabbage Stew

Ingredients

Equipment

• Large pot
• Chef’s knife
• Cutting board
• Ladle
• Blender or potato masher (optional)

Instructions

1. Sauté base veggies (optional): Add olive oil to a large pot, cook onion and carrots for 5 minutes until softened. Stir in garlic.
2. Add potatoes and cabbage: Stir in potatoes and shredded cabbage. Cook for 2-3 minutes.
3. Pour in broth: Add broth or water, dried herbs, salt, and pepper. Bring to a boil, then reduce heat and simmer 25 minutes, until veggies are tender.
4. Blend for creaminess: For a creamier texture, use a potato masher or blend a portion of the soup, then return to the pot.
5. Add plant milk (optional): Stir in plant milk for extra richness. Heat gently, do not boil.
6. Season and serve: Taste and adjust seasoning. Serve hot, garnished with more dill or parsley.

Tips & Variations

• Add beans: Stir in a can of white beans for extra protein.
• Use sweet potatoes: Swap for regular potatoes for a sweeter note.
• Cabbage is a superstar in cheap vegan cooking — it’s filling, nutritious, and stores well.

“Blending a bit of the soup makes it taste incredibly creamy without any dairy!”

Nutrition Facts

Serving Suggestions

• Serve with lemon crackers or crusty bread.
• Add a sprinkle of nutritional yeast for cheesy flavor.
• Pair with a fresh green salad or a simple side of mushroom crumble for a more filling meal.

Recipe 3: Spicy Black Bean & Tomato Soup

Ingredients

Equipment

• Soup pot
• Cutting board
• Knife
• Ladle
• Blender or immersion blender (optional)

Instructions

1. Sauté aromatics: In a soup pot, heat olive oil. Add onion and jalapeño, cook 5 minutes. Stir in garlic and cook 1 minute.
2. Add beans and tomatoes: Add black beans, diced tomatoes, cumin, paprika, and a pinch of salt and pepper. Stir well.
3. Pour in broth: Add vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Blend (optional): For a creamy texture, blend half the soup using an immersion blender.
5. Finish and serve: Stir in lime juice, taste for seasoning, and serve hot.

Tips & Variations

• Add corn: Stir in 1 cup frozen or canned corn for sweetness and texture.
• Spice it up: Add chipotle powder or hot sauce for more heat.
• Top with avocado or cilantro for freshness.

“Black bean soup is a lifesaver when you need something fast, filling, and healthy!”

Nutrition Facts

Serving Suggestions

• Serve with tortilla chips or rice for a heartier meal.
• Garnish with chopped green onions or a squeeze of lime.
• Perfect with a side of lemon straws or homemade cornbread.

Conclusion

Eating plant-based on a budget has never been easier or more delicious than with cheap vegan soup recipes. These simple yet flavorful soups prove you don’t need expensive ingredients to create meals that are comforting, healthy, and satisfying.

From the protein-packed lentil and veggie soup, to the creamy potato and cabbage stew, and the zesty black bean and tomato soup, there’s a recipe here to suit every preference and pantry.

Use these recipes as a base and get creative with what you have on hand — soup is incredibly forgiving! For more plant-based meal inspiration, check out my Lemon Ricotta Pasta With Arugula or cozy up with a bowl of Lectin Free Soup.

Remember, delicious and nutritious doesn’t have to be expensive. Happy cooking, and may your kitchen always be filled with the warmth of a simmering vegan soup pot!

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