This easy one pot vegetable soup is perfect for stretching the family budget while providing a nourishing hot meal. It is naturally gluten, dairy, vegan, and top 8 allergen free.
- Why We Like This Recipe
- The Ingredient Low Down For Easy One Pot Vegetable Soup
- Instructions/ Directions and Tips
- Variations /Adaptations
- FAQs for Making Vegan One Pot Vegetable Soup
- Equipment Needed
- Storage and Reheating Instructions for Easy One Pot Vegetable Soup
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
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- Easy One Pot Vegetable Soup - GF/DF, Vegan, Top 8 Free
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Why We Like This Recipe
We love this easy one pot vegetable soup recipe because it is one to use up bits in our fridge. This is not a recipe that has to stay the same every time it is cooked but rather one that can be adapted to what is on hand, in season, and needs using up. Allergen cooking can be time consuming and really expensive.
This vegan one pot vegetable soup is a perfect way to stretch the budget while feeding the family a tasty meal. We use chickpeas to add protein to the dish but any bean can be used or even not at all. That is the best part of this kitchen clean out soup. This is not a soup where loads of ingredients need to be purchased for it. It should be one that uses up what wasn’t used in the other meals in the weekly meal plan.
Soups and stews are some of the best ways to get the most from the ingredients and provide lots of nutrients.
- Neutral Oil
- Vegetable Stock
- Green or Yellow Beans
- Red Potatoes
- Can of Diced Tomatoes
- Can of Chickpeas
- Green Cabbage
- Salt + Pepper
See recipe card for quantities.
The Ingredient Low Down For Easy One Pot Vegetable Soup
Any high temp oil will work as long as it has a high enough smoke point. Avocado, canola, coconut oil are all popular for this heat of cooking, If oil is an issue check out our variations for an oil free cooking option.
Yellow, white, or sweet onion is perfect for this recipe. Shallots will also work well but will give a softer onion taste. Red and green onions can be used but will change the taste of the soup.
Carrots and Celery
Pretty standard aromatics for soup base. Swap out fresh carrots for frozen or canned using about 1.5 cups instead of 2 fresh carrots. These can also be cut up in advance then freeze when meal prepping.
Fresh garlic is perfect for this recipe rather than garlic powder.
Vegetable Stock and Water
We make our own stock so it tends to be on the strong side and needs water to thin it out a bit and not overwhelm the soup. Stock usually comes in 4 cup cartons. If replacing the water or using store bought stock, use 4-8 cups of stock and the rest of the water up to 12 cups total of liquid.
How to Make Vegetable Stock
To make our own vegetable stock in a large freezer bag we collect the clean veggie cuttings we cut off before prepping for our meals. When we have 2 full bags of onion ends, celery leaves, carrot peelings, bean ends, mushroom stems, and more we empty the bags in a giant stock pot and fill it with water. Bring to a boil and reduce the heat to a simmer for 4 or more hours.
This is something we do when we are having a lazy day at home as it needs checking periodically to top up the water level as it simmers. After it is done and starts to cool we strain out all the veggie bits and compost them. The broth is portioned into 4 cup containers, cooled completely, covered, and frozen until we need it.
Green or Yellow Beans
Cut the long beans into 1 inch pieces so they are bite size. Use either frozen, cans or fresh beans. We have used wax beans in the past and they also work well in this recipe.
Keep the peel on for this recipe. The potatoes should be less starchy and more waxy. New potatoes, Fingerling, Baby potatoes and red potatoes are all varieties that are waxy rather than starchy. Idahoan and russets are starchy and if you can avoid them it is best. The waxy potatoes will keep their shape and not make the broth as cloudy or thick.
There is a great guide on the kinds of potatoes and what they are best ingredients for on Potato Goodness, the US Potato marketing blog.
Use either fresh or frozen broccoli. We use the stalk as well as florets. Cut the broccoli up in bite sized pieces.
Can of Diced Tomatoes
The liquid and tomatoes go in this recipe. Always check for cross contact in the manufacturing.
Can of Chickpeas
We drain the chickpeas from the liquid and save the liquid for upto 3 days in the fridge or freeze it for use in baking and other recipes. Using canned chickpeas is the easiest method and ingredient but dried can be cheaper.
If using dried chickpeas, soak them in water to cover them by at least 2-3 inches overnight. Check on them in the morning as they may need more water. The water from soaking is not aquafaba. Only the canned liquid or water used to boil the chickpeas is aquafaba. Dried chickpeas need cooking for 90 minutes in water with a ¼ teaspoon of baking soda (rinse well after draining) or simmered in vegetable broth. Drained and used in the soup recipe. If the dry garbanzo beans are not put in water to soak overnight, they will take over 4 hours to cook.
Chickpeas are the main protein source in this recipe. It is possible to use other beans in place of or in addition to the chickpeas.
You can use any kind of cabbage. We use green as it doesn't colour the broth. Red cabbage may have a more bitter taste than the green does. If the broth is at all acidic it may turn blue with red cabbage.
Napa and Savoy are popular kinds of green cabbage. Asian cabbage and plain green cabbage works well, too.
Remove the core and the tough ribs of the cabbage before shredding and slicing. This will make the cabbage easier to eat and not need as much cooking time.
Marjoram, Thyme, Sage, Oregano, Salt + Pepper
We prefer to use dried herbs in this gluten free vegetable soup as it is easy. Fresh ones can be used but the amount will need to be three times the amount of the dried herbs. Always check the herbs and spices for cross contact. We are noticing more and more spices and herbs are processed in the same facility as top allergens.
Instructions/ Directions and Tips
1 - In a large pot, heat the neutral oil over medium heat.
2 -Stir in carrots, celery, onions, and garlic. Saute until the onions are translucent and the carrots are slightly soft. About 5 mins.
3 - Add the vegetable stock and water.
4 - Dump in the potatoes, beans, chickpeas, broccoli, canned tomatoes, and herbs. Bring to a boil and reduce heat to let the soup simmer for 20 mins.
5 - Add the cabbage and continue to simmer for 5 mins, until the cabbage is soft and potatoes can be pierced with a fork. The broccoli should also be fork tender.
6 - Sprinkle in salt and pepper as needed.
Hint: Make all the vegetables bite sized or slightly smaller for those with issues swallowing. If preferred, puree the easy homemade soup for those who have a harder time with chunks of veggies.
- Potatoes - Cauliflower can be used in place of potatoes. Cut it in florets and bite sized stalk pieces.
- Sweet potatoes can be substituted for potatoes.
- Chickpeas - Canned or frozen corn niblets or diced baby corn can be used in place of chickpeas. Alternatively, drained and rinsed kidney beans or black beans can be added or used in place of chickpeas.
- Cabbage - Kale or spinach can be added with the cabbage or instead of the cabbage and cooked until wilted, approximately 5 minutes.
- Spicy-ish but not hot - Add green chillies with the canned tomatoes or use a can of Rotel, if it is safe for you.
- Oil Free - instead of cooking the veggies in oil use 2-3 Tablespoons of water to start cooking the onions, garlic, carrots and celery. Cover and steam the veggies a bit rather than saute to omit the oil. Add extra water as needed one tablespoon at a time.
- Pureed Soup - Before serving the gluten free vegetable soup can be pureed for a smooth soup with an immersion blender. Only put cold soups in standing blenders . It can cause injury to put hot liquids in a standing blender.
- Rice or Pasta - Cook gluten free macaroni or pasta shell shapes and add them to the soup. Another way to bulk up this soup is to add cooked rice to it. It can be brown, long grain, or white depending on what is safest for you.
- Cream Soup - for a creamy based veggie soup add 1-14 oz can of coconut cream and 1-14 oz can of full fat coconut milk.
- For a meat lover's version - fry up ground meat such as chicken, beef, or pork before the sweating of the onions, garlic, carrots, and celery. Drain off all but 1 tablespoon of fat and remove the meat from the stock pot leaving the fat to cook the veggies in instead of oil. Replace the water and vegetable stock can be with 6 cups of vegetable stock and 6 cups of chicken or beef stock or broth.
For a meat lover’s version check out our German Eintopf Soup that is a great pork based soup.
FAQs for Making Vegan One Pot Vegetable Soup
Salt! A lot of people over look how important salt is in bringing out the natural flavours in a dish. Adding salt to this dish to the just right point will help avoid a bland soup and bring out the deep flavours from all the veggies in it. Add salt a bit at a time, stir well, and let it simmer for 2 more minutes to dissolve completely, stir again and taste, keep adding salt in small amounts until it brings out the flavour from the veggies but isn't too salty.
If the flavour in your soup isn't bold enough check your herbs. Dried herbs will lose their flavour over time and become less potent. It is possible that they need replacing or were not stored properly. If the herbs are not hitting you with smell when the container is opened a quick fix is to add more of them. Before adding try placing them in the palm of your hands and rubbing them together to use the friction from your hands to heat up the herbs a wee bit and to help bring out any last bits of oils in them.
Once, is the safe answer. Every time the food passes through what is called the food danger zone (40F-140F) it risks growing dangerous bacteria. Storing the soup properly in the fridge or freezer and letting it cool completely will help to be able to reheat the soup once. Letting the food sit out for long periods of time is also dangerous. When reheating the soup the one time it can be reheated let it boil for at least 5 minutes. One trick we use is to portion out the soup and only reheat that amount leaving the rest in the fridge for up to 72 hours or 3 days.
To make the vegan one pot vegetable soup you'll need a large soup pot and a utensil to stir the soup . We have a really big soup pot we use for all our soups. It has a nice heavy bottom and is perfect for using just one pot. An enamelled dutch oven will work as well. The key for the pot is that it is large enough for all the ingredients and 12 cups of stock and water.
The stirring utensil should be able to scrape the bottom to help stop any veggies from sticking to it and burning. Only use utensils like wooden spoons that are just for allergen free cooking. Allergens can stay in the wood and pose a risk, even with a good scrub they aren’t suitable.
A knife and cutting board to chop the veggies. A peeler to peel the carrots and a can opener for the tins.
This recipe will be need measuring cups and spoons for measuring out ingredients.
Storage and Reheating Instructions for Easy One Pot Vegetable Soup
To store in the fridge let he soup cool and put in a well sealing container for up to 3 days.
The soup will keep in the freezer for 3- 6 months in a well sealing container. It will keep longest in a deep freeze rather than the fridge freezer.
In an appropriate sized pot add the gluten free vegetable soup and ½ - 1 cup of water stir well and heat over medium heat. Bring to a boil and reduce heat. Let the soup simmer for 5 minutes before serving. Stir often.
For School Lunches
Portion out the gluten free vegetable soup and add slightly more than the amount for our lunch thermoses. On the stove we reheat the easy one pot vegetable soup up in a pot over medium heat . We find that heating the soups up on the stove takes little time and stays hotter longer than microwaving it. Add a bit of water around ¼ - ½ C , to thin out the broth and give extra liquid to boil off to keep the proper consistency.
While the vegan vegetable soup is heating to a boil for 3-5 mins, fill the thermos with hot water or boiling water from the kettle and put the cover over loosely to charge the thermos. Do this for most thermoses to heat them so they retain the heat. When the soup is ready carefully dump the hot water from the thermos. Fill the thermos and put the lid on.
The soup should still be hot and open with caution to avoid burns. For younger children who struggle with opening thermoses do not heat the soup as hot.
Make this vegan one pot vegetable soup your own. Don’t be afraid to add or change out ingredients. Have fun with it and play with what is on hand and within budget.
What To Serve With
This easy one pot vegetable soup is perfect when served with gluten free crackers like those from Laiki, Made Good or From the Ground Up. A nice gluten free top 8 free bun or bagel dipped in the broth is a rustic way to serve this soup to make it comforting. The buns and bagels from Little Northern Bakehouse, Carbonaut, and Promise brands are all great options.
A side salad like the Fig and Kale Salad is another great accompaniment to this easy homemade vegetable soup recipe.
Other Recipes You May Enjoy
- Large Soup Pot
- Utensil for Stirring
- Cutting board
- Measuring cups and spoons
- Can Opener and Vegetable Peeler
- 1 tablespoon Neutral Oil
- 1 Large Onion finely diced
- 2 Carrots peeled and diced
- 5 Ribs Celery trimmed and diced
- 6 Cloves Garlic minced
- 4 C Vegetable Stock
- 8 C Water
- 1.5 C Green or Yellow Beans cut in 1 inch long sections
- 3 Large Red Potatoes diced
- 1.5 C Broccoli cut in bite sized florets
- 1-28 oz Can of Diced Tomatoes with liquid
- 1-28 oz Can of Chickpeas drained (save the liquid for other recipes as aquafaba)
- 1 tablespoon Marjoram dried
- 1 tablespoon Thyme dried
- 1 tablespoon Sage dried
- 1 tablespoon Oregano dried
- 1 C Green Cabbage chopped
- Salt + Pepper to taste
- In a large pot, heat the neutral oil over medium heat.
- Stir in carrots, celery, onions, and garlic. Saute until the onions are translucent and the carrots are slightly soft. About 5 mins.
- Add the vegetable stock and water.
- Dump in the potatoes, beans, chickpeas, broccoli, canned tomatoes, and herbs. Bring to a boil and reduce heat to let the soup simmer for 20 mins.
- Add the cabbage and continue to simmer for 5 mins, until the cabbage is soft and potatoes can be pierced with a fork. The broccoli should also be fork tender.
- Sprinkle in salt and pepper as needed.
- Cauliflower can be used in place of potatoes. Cut it in florets and bite sized stalk pieces. Sweet potatoes can be substituted for potatoes.
- Cooked gluten free macaroni or pasta shell shapes can be added to the soup. Drained and rinsed kidney beans or black beans can be added or used in place of chickpeas.
- If using commercially made vegetable stock half or all the water can be substituted for vegetable stock.
- Canned or frozen corn niblets or diced baby corn can be used in place of chickpeas. Kale or spinach can be added with the cabbage and cooked until wilted, approximately 5 minutes.
- For a creamy soup add 1-14 oz can of coconut cream and 1-14 oz can of full fat coconut milk.
- Before serving the soup can be pureed for a smooth soup with an immersion blender. Only cold soups should be put in standing blenders as they will spray out and can cause injury.
- For a meat lover's version- fry up ground meat such as chicken, beef, or pork before the sweating of the onions, garlic, carrots, and celery. Drain off all but 1 tablespoon of fat and remove the meat from the stock pot leaving the fat to cook the veggies in instead of oil. The water and vegetable stock can be replaced with 6 cups of vegetable stock and 6 cups of chicken or beef stock or broth.
- Canned or frozen vegetables can be used, if preferred.
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove