Chunky Vegetarian Vegetable Soup (Fast and Easy)

Chunky Vegetarian Vegetable Soup (Fast and Easy)

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jbr319 0

"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."
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50 m servings 151 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
  2. Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
  3. Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
  4. Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
  5. Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.


  • Cook's Note:
  • For vegetable broth, I use 2 no salt added vegan bouillon cubes and 4 cups of water. I do not add any salt to the soup when cooking it, but allow others to salt their own bowl.


  1. 55 Ratings

Most helpful positive review

This soup is absolutely delicious! You can use any vegetables you desire especially now (summer)with all of the fresh vegetables in season.

Most helpful critical review

I loved all the ingredients, but it was boring. I won't make it again. There are too many other easy basic soup recipes.

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...

I did make some substitutions. It was delicious! A nice way to use some veggies that I may not otherwise eat!

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 a...

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...

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 p...

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.

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, pota...

Love it! I am on a very restricted diet, so couldn't use the corn and potato, but added zuccini, cabbage and baby spinach. Also, used lots of herbs to spice it up. It changes every time I mak...

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