This Loaded Vegan Veggie Soup is the perfect bowl of heartiness for those cold fall and winter days in the season. Filled with an array of vegetables such as onions, garlic, kale, corn, carrots, peas, sweet peppers, and gracefully paired with red kidney beans and navy beans, this soup is quite the healthy meal and surely does warm things up nicely while keeping you full! All vegan ingredients. Slow Cooker option.
I’m such a HUGE fan of soup (or at least I use to eat soup almost daily some years ago), so of course, I am really excited to share this recipe with you all. There's nothing like a hearty veggie soup and this recipe is the epitome of that. If you've been an avid reader of Orchids + Sweet Tea, then you're probably aware of this delicious soup options that are on our site. When it comes to this Loaded Vegan Veggie Soup, I love the fact that it stands by it's name----LOADED!
In this soup recipe, you'll find a ton of flavor and the bite of every veggie will leave you feeling full, nourished, and comforted without the need for meat.
Personally, it's all about using stocks or broths more than just fresh water, which adds a ton of extra flavor. Plus, you can take it a step further and even add in the bone broth. SO good! Lately, I’ve been asked for advice on keeping things interesting, especially when eating a plant-based or vegan diet. While I’m not a total Herbivore, my family and I make a commitment to eating most things that are Vegan. Also, Indulge in the fiery goodness of our Spicy Vegan Chili--A bold and hearty dish that's a flavor explosion in every spoonful.
To start, I’d recommend reading our latest article, How to Best Transition into a Plant-Based or Vegan Diet, which best explains how to keep your focus and continue on with eating healthy.
Secondly, my best advice for anyone is to EXPERIMENT, EXPERIMENT, EXPERIMENT!
To make this Loaded Vegan Veggie Soup, you'll start by sautéing the veggies along with the seasonings. Doing so enriches the flavors greatly. Also, this enhances the rich, caramel flavors in the soup.
The key for this recipe is to prep all of the ingredients, put everything together and let it all simmer for a nice slow cook. Stir, season again (if needed), and wallah!
Here's what you need to make this Loaded Vegan Veggie Soup at home:
When it comes to this Loaded Vegan Veggie Soup recipe, I love using white beans like navy beans, however, there are actually 4 types of white beans that can be used:
Out of all of the beans, Navy (Pea) Beans are perfect for creamier dishes since they mash really well while cooked. While Northern Beans are bit bigger in size than Cannellini Beans, but they are neutral in that they take on any flavor of the dish they're added to.
Just know that any of these four types of beans are perfect for soups like this one.
I love the convenience of using canned beans, especially during weeknights where time is limited. But if you have more time or would like to use dried beans, no worries!
Simply soak your beans overnight covered in water to help cut down on the cook time. For a quicker soak time, simply add your beans to water in a pot, bring to a boil, remove from heat and cover the pot to let the beans rest in the water for at least 1 hour.
Then on the day of, boil your beans in water for 60-180 minutes, depending on the type of bean and it's size. Smaller beans cook on the quicker end of this timeframe.
WHY I LOVE ADDING TUMERIC TO SOUPS!
Turmeric is an amazing ingredient to incorporate into your dishes, especially in this soup. The health benefits that derive from this simple ingredient is so awesome. But if you’re wondering, what turmeric is and where you can find it—no worries. Let’s talk!
Turmeric is the spice that gives curry its yellow hue. That’s right—it creates that bright yellow color all on it’s own. The main ingredient in turmeric—curcumin, is where all the incredible benefits lie.
Benefits include -
Turmeric is an amazing ingredient to incorporate into your dishes. The health benefits that derive from this simple ingredient is so awesome. But if you’re wondering, what is turmeric and where you can find it—no worries. Let’s talk!
Turmeric is the spice that gives curry it’s yellow hue. That’s right—it creates that bright yellow color all on it’s own. In addition, the main ingredient in turmeric—curcumin is where all the incredible benefits lie. It has powerful inflammatory effects and is a very strong antioxidant.
The only downside is that curcumin is present at a very low rate in turmeric, therefore, the best way to gain the full benefits of this ingredient is to take supplements with high contents of curcumin, specifically. OK, so where does black pepper come in? Whelp, black pepper’s main ingredient–piperine actually helps the body to absorb curcumin (by large increases) which gives us the full effect of health benefits at work.
Piperine on it’s own has it’s own set of benefits which range from nausea relief to headaches to poor digestion.
Therefore, the next time that you chose to add turmeric to your foods/drinks to add a few health benefits, don’t forget to add the black pepper. And don’t worry—it’s not that much that is required either.
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Loaded Vegan Veggie Soup. Everything from my fave baking sheet, liners, dutch ovens, high-powered blender, mixing bowls, and more. SEE THEM HERE!
The nice thing about this Loaded Vegan Veggie Soup is that it's very easy to customize depending on what's in your fridge! Here are some easy swaps and additions to make this vegetable soup your own:
When it comes to most soup dishes, I often enjoy them with a side of bread of some sort. Most times, I make my own homemade Garlic Bread, however, you can choose to spruce things up with many other options such as:
A delicious Salad
Sautéed Greens
Grilled Veggies
Toasted Bread
Salted or unsalted crackers
This Loaded Vegan Veggie Soup recipe is great for meal prep! Pack fully cooled leftover vegetable soup into an airtight container. Store it in the fridge for 2-3 days. Reheat servings on the stove or in the microwave to serve.
You can also freeze leftover soup for up to six months. To defrost, let the soup defrost in the fridge. Then reheat on the stove or in the microwave.
Absolutely! To make this soup in the slow cooker, simply sauté garlic, onions, and veggies before adding all ingredients into your slow cooker and cooking on the low setting for 2-3 hours, stirring occasionally---until all veggies and beans are tender and cooked through.
If you make this Loaded Vegan Veggie Soup, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Slow Cooker Loaded Vegan Veggie Soup.
LOVE THIS RECIPE?
LET US KNOW!
Overall it's a solid recipe, but the directions are a little confusing... It sounds like this was converted from a stovetop recipe and some of the directions don't translate fully. Also, a tablespoon of red pepper flakes is INSANE for this amount of soup, especially vegetable. I cut it in half and it was still unnecessarily spicy (and I love spicy things). Next time I'll probably use 1/2 teaspoon.
Hi Paul! Thanks so much for giving this recipe a try! This one is one of my older recipes that I plan on revamping and adjusting to make it better next month! I appreciate all of your feedback! 🙂
Soup and I are basically BFFs all through the fall and winter. I love finding new recipes to try. This looks so hearty and delicious!
Vegan and loaded with veggies... Count me in! This would be perfect for these cold evenings we are having.
I have all the ingredients for this soup! it's perfect for a chilly night like tonight. I'm definitely making it
I love vegetable soup. It's especially perfect for this time of year.