Chunky Vegetarian Vegetable Soup (Fast and Easy) Recipe -
Chunky Vegetarian Vegetable Soup (Fast and Easy) Recipe
  • READY IN 50 mins

Chunky Vegetarian Vegetable Soup (Fast and Easy)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
May 30, 2012

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
Feb 28, 2014

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

Oct 24, 2012

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.

Oct 18, 2012

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

Dec 29, 2012

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.

Oct 20, 2012

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!

Dec 01, 2012

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.

Jan 08, 2013

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.


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  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 440 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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