"I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred." — jbr319
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1 (15 ounce) can
carrots, peeled and cut into 1/4-inch rounds
baking potatoes, cut into bite-size pieces
frozen shelled edamame (green soybeans)
frozen sliced okra
kale, roughly chopped
salt to taste
ground black pepper
This soup is absolutely delicious! You can use any vegetables you desire especially now (summer)with all of the fresh vegetables in season.
Great soup. Substituted grean beans and peas for the okra and edamame just because that is what I had on hand. I liked that this soup didn't have an overly acidic, tomato flavor. The corn gave it a nice sweetness.
I did make some substitutions. It was delicious! A nice way to use some veggies that I may not otherwise eat!
I made this recipe but used green peas instead of okra and added crushed red pepper flakes, oregano, fresh rosemary, and a little basil in addition to the salt and pepper just because I had some spices on hand. It turned out great. I loved all the different colors, tastes, and textures from all the veggies. It is very healthy and filling!
I did like it, but I added way more salt. As written I think it is pretty bland. I made it as written and after tasting added some dried oregano, fresh basil, and thyme, with extra extra black pepper. Like another reviewer, I liked the fact that is wasn't so tomatoey. I usually do not eat okra, but it was very enjoyable in this recipe. A good basic recipe waiting for added special touches.
This soup is good!! I subsituted the carrots for pumpkin and used frozen mixed vegetables that included both the carrots and corn. Did not used the okra or edamame.
Very easy and very good. I basically followed the recipe but used 1 can of Swanson vegetarian vegetable broth + 2 Telma vegetable seasoning cubes and filled the empty broth can with water and added that. I used the fresh onions, carrots, garlic and potatoes as directed as well as the tomato sauce but used 1 bag of Kroger's frozen mixed vegetables for soup. This mix has limas, green beans and okra - among other things. I then added two large handfuls of frozen chopped kale. I did not add any salt as the Telma cubes provided plenty. I served it with hot whole grain bread. It made enough for my husband and me to have generous bowls with 1 1/2 qts left over. A wonderfully comforting supper on this freezing cold night with snow flurries outside the windows. I will be making this often. Thanks very much.
I will use this recipe again. It's so easy to change (based on what you have on hand) and still make a tasty soup. You can use any combination of vegetables. I used carrots, celery, onions, potatoes, mushrooms, peppers and spinach. I added oregano, basil, rosemary, salt, white pepper and worcestershire sauce. Instead of tomato sauce, I used tomato paste and two cans of crushed tomatoes. Thanks for the inspiration.
* Percent Daily Values are based on a 2,000 calorie diet.
Chunky Vegetarian Vegetable Soup (Fast and Easy)
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 45
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