This "dump-and-done" Easy Vegan Soup recipe is made in ONE POT with zero chopping required! Delicious, wholesome, and brimming with nourishing ingredients... without any of the hassle. (Vegan, gluten-free, oil-free.)
It doesn't get much easier than this hearty vegan soup that's made in ONE POT with zero chopping required! We simply dump everything in a pot, then simmer it up for a no-fuss, nourishing meal. Glorious!
This recipe was born when we arrived home from vacation to an empty fridge. But my ever-loving desire for soup left me to get creative with what I had lurking in the pantry and freezer. This hearty, delicious blend was the result. We continued to crave it, so I knew it deserved a spot on the website.
It's a wholesome mix of lentils and black beans combined with frozen veggies (which are easily customized with whatever's in your own freezer)! Then it's simmered in a savory broth with diced tomatoes and a few pantry seasonings.
Plus each serving packs lots of fiber, iron, and about 16 grams plant-based protein. It's a simple soup, with simple ingredients, perfect for the whole family. I hope you love it too!
Ingredients for Easy Vegan Soup
For this recipe, you'll stir together in a large pot then simmer on the stove:
- Vegetable broth: Be sure to use low-sodium if needed.
- Diced tomatoes: You'll need a 15-ounce can diced tomatoes. Either regular diced, fire-roasted, or petite work great.
- Black beans: Or swap in another bean like pinto beans, kidney beans, garbanzo beans, cannellini beans, or other white bean.
- Lentils: I use brown lentils which hold their shape pretty well. You can also substitute green lentils or black lentils. Red lentils could also work, but be aware these have a softer texture (they're more stew-like) and a sweeter taste. You can also swap in a 15-ounce can of cooked lentils if you don't have dry lentils on hand. (I'm a big fan of lentils. For more lentil inspiration, check out my full archive of easy Vegan Lentil Recipes!)
- Green peas: I use frozen vegetables for convenience in this recipe.
- Cut green beans
- Sweet corn
- Onion powder: Or use onion granules instead (these have a coarser texture). Be sure your pantry spices are fresh, not expired, for best flavor.
- Garlic powder
- Ground cumin
- Apple cider vinegar: I stir in a teaspoon of vinegar right before serving for extra flavor and seasoning. It adds a nice, bright touch and balances the earthiness of the lentils and beans.
- Salt & black pepper to taste
Customizing
Veggies: Swap in your own favorite freezer veggies! I use about 3 cups total, but adjust the amount as desired. Try broccoli, cauliflower, butternut squash, mushroom, or other frozen veggie blends. (Or if you don't mind a little chopping, you can add diced potato, zucchini, bell pepper, carrot, celery, sweet potato, fresh onion and garlic, etc.)
Spices & herbs: Dealer's choice! The recipe is super flexible with the seasonings you enjoy. I keep it basic but flavorful with onion, garlic, and cumin for warmth and depth. I recommend still using the onion and garlic to season the broth. But then you can make it smoky with smoked paprika, or herby with Italian seasoning, dried oregano, thyme, bay leaves (remove before serving), or basil. Fresh herbs like parsley or cilantro are a great addition at the end as well.
Add greens: Toss in a handful of fresh baby spinach, kale, or other greens during the last few minutes of cook time for a nutrient boost.
Grains: For more texture and heartiness, stir in already-cooked grains like quinoa, rice, bulgur, millet, etc. (Or you could add small pasta or orzo.) I suggest cooking these separately so it doesn't throw off the broth balance and soak up too much liquid.
Beans: This also works well with kidney beans, pinto beans, chickpeas, or other white beans instead of the black beans. Simply toss in a can of whatever you have on hand!
Serving
This easy comfort dish is perfect for meal prep, chilly days, soup season, weeknights, or whenever you're craving some hearty goodness without any of the hassle. Garnish your bowl with fresh herbs or a pinch of red pepper flakes for spice if you'd like.
Storing
Allow the soup to cool completely, then transfer to an airtight container. I find it keeps well in the refrigerator for about 5 days. Reheat in the microwave or on the stovetop when ready to enjoy. (I haven't tried freezing this recipe, but I'm guessing it would work great as a freezer meal.)
For more inspiration, also browse all vegan soup recipes.
Easy Vegan Soup (Zero Chopping!)
Ingredients
- 6 cups vegetable broth
- 15 oz. can diced tomatoes
- 15 oz. can black beans
- 2/3 cup brown lentils
- 1 cup peas (I use frozen veggies)
- 1 cup green beans, cut
- 1 cup sweet corn
- 1 Tbsp. onion powder (or granules)
- 1 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1 tsp. apple cider vinegar
Instructions
- Place all ingredients except apple cider vinegar in a large pot over medium-high heat on the stove. (Be sure to rinse and drain the black beans and lentils before adding.)
- Bring to a light simmer. Then reduce heat, cover, and simmer for about 25 minutes or until the lentils are cooked. (If you're using green lentils, they may need an extra 5-10 minutes of cook time.)
- Stir in the apple cider vinegar at the end of cooking time. Salt and pepper to taste if needed. (When serving, scoop your ladle down towards the bottom of the pot as the lentils & beans tend to sink!)
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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