Hearty Vegan Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 182.4
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 151.4 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 8.5 g
  • Protein: 5.6 g

View full nutritional breakdown of Hearty Vegan Vegetable Soup calories by ingredient
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Submitted by: LIVEDAILY


This is vegan (no gluten) and is a perfect soup for chilly autumn and winter weather! This is vegan (no gluten) and is a perfect soup for chilly autumn and winter weather!
Number of Servings: 16


    1 large yellow onion, diced
    1 red bell pepper, seeded and diced
    3 stalks celery, diced
    1 cup of baby carrots, diced
    6 cloves garlic put through a garlic press
    1/4 cup canola oil
    2 32 oz boxes of low sodium Vegetable broth/stock which is gluten free.
    1-2 large sweet potatoes, peeled and cubed
    3-4 white potatoes, peeled and cubed
    1 20 oz. pkg. butternut squash, cubed
    1 16 oz bag of baby carrots, cut in half
    1 16 oz bag of cut frozen okra
    1 10 oz. box frozen cut green beans
    1 10 oz. box frozen yellow corn
    1 10 oz. box of baby lima beans
    2 28 oz cans of low sodium diced tomatoes
    4 cups water
    1 tsp. oregano
    1 tsp. basil
    1 Tbsp. Worchestershire sauce
    10 drops Tabasco or Chrystal hot sauce
    salt and pepper to taste


This soup freezes well.


In a very large (18 qt.) soup pot, heat the oil on medium heat. Add the onion, pepper, celery, carrots and saute until soft. Then add garlic and continue to cook for another 5 minutes.

Add both boxes of vegetable stock to the pot. Add all remaining vegetables, tomatoes, seasonings, and water. Bring to a gentle boil, then immediately turn the heat down and simmer, stirring occasionally, for 1 hour.

Serving Size: Makes 8 quarts; 2 cups per serving

Number of Servings: 16

Recipe submitted by SparkPeople user LIVEDAILY.


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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    Sounds great!! I'm adding this to my list to try the next month or so. I love soup this time of year :-) - 10/8/12

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