Chunky Vegan Soup Recipe for Cozy and Healthy Meals

There’s something incredibly comforting about a warm, hearty bowl of chunky soup, especially when it’s packed with wholesome vegetables and plant-based goodness. This chunky vegan soup recipe is designed to satisfy your cravings while nourishing your body with rich flavors and textures.

Whether you’re looking for a cozy meal on a chilly evening or a nutritious lunch option, this soup has got you covered. It’s vibrant, filling, and easy to customize with your favorite seasonal veggies and spices.

With simple pantry staples and fresh produce, you can whip up this delicious soup in under an hour. Plus, it’s perfect for meal prepping, freezing, or sharing with family and friends.

Dive into a bowl of warmth that’s both healthy and indulgent — your taste buds and your body will thank you!

Why You’ll Love This Recipe

This chunky vegan soup recipe is a delightful blend of flavors and textures, making every spoonful satisfying. It’s loaded with nutrient-dense vegetables, legumes, and herbs, offering a balanced meal that’s both hearty and light on the stomach.

One of the best things about this soup is its versatility. You can adapt it to whatever veggies you have on hand or tweak the seasoning to suit your palate.

It’s also naturally gluten-free and packed with fiber, protein, and antioxidants.

Whether you’re a seasoned vegan or just exploring plant-based meals, this soup is a wonderful way to enjoy a comforting dish without sacrificing nutrition or taste.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 medium zucchini, chopped
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 2 cups kale or spinach, chopped
• Fresh parsley, chopped (for garnish)
• Juice of 1 lemon (optional, for brightness)

Equipment

• Large heavy-bottomed soup pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Can opener (for diced tomatoes)
• Ladle (for serving)

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Stir in the chopped carrots and celery, cooking for 4-5 minutes until they start to soften but still retain some crunch.
4. Add the diced potatoes, zucchini, red bell pepper, and green beans. Stir everything together and cook for 3-4 minutes to combine flavors.
5. Pour in the vegetable broth and canned diced tomatoes (with their juice). Bring the soup to a boil over high heat.
6. Reduce the heat to low and add the smoked paprika, dried thyme, ground cumin, salt, and pepper. Cover the pot and let the soup simmer for 25-30 minutes, or until the vegetables are tender.
7. Stir in the cooked chickpeas and chopped kale or spinach. Simmer for another 5 minutes until the greens wilt and the chickpeas are heated through.
8. Adjust seasoning by adding more salt, pepper, or spices as desired. For a bright finish, stir in the juice of one lemon just before serving.
9. Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!

Tips & Variations

Tip: For an extra boost of protein, add cooked lentils or your favorite beans. You can also swap kale for swiss chard or collard greens depending on what you have available.

Variation: To make this soup even chunkier, toss in some cooked barley or quinoa. For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño with the onions.

Make it creamy: Blend a cup of the soup and stir it back in for a creamy texture without dairy.

Nutrition Facts

Serving Suggestions

This chunky vegan soup pairs beautifully with a warm crusty bread or a side salad for a complete meal. Try serving it with a slice of garlic bread or a simple mixed greens salad dressed with lemon vinaigrette.

For an extra touch, sprinkle some toasted pumpkin seeds or nutritional yeast on top for a cheesy flavor without dairy. It also works great as a filling for a bread bowl, making it a fun and hearty option for gatherings.

Looking for other hearty recipes? Check out our Thelma Sanders Squash Recipe for a comforting veggie dish, or warm up with a twist on protein with the Bariatric Meatloaf Recipe.

If you love a bit of tang, our Pickled Cherry Pepper Recipe adds a great zing to any meal.

Conclusion

This chunky vegan soup recipe is the perfect blend of warmth, nutrition, and flavor, ideal for any day of the year but especially comforting during cooler months. Packed with wholesome vegetables, legumes, and herbs, it delivers a satisfying meal that nourishes both body and soul.

It’s easy to make, fully customizable, and keeps well for leftovers, making it a practical choice for busy weeknights or meal prepping. Whether you’re new to vegan cooking or a seasoned plant-based eater, this soup is sure to become a favorite in your recipe collection.

Give it a try and enjoy a bowl of hearty goodness that’s as delicious as it is nutritious!

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