This Instant Pot Black Bean Soup is rich, creamy, and filled with healthy, comforting ingredients that will keep you feeling satisfied all fall and winter long. Have this plant-based favorite ready in 30 minutes or less. 

Soups and meal planning go hand in hand for several reasons. They’re hearty, are easy to make in large batches, and can be served as a filling, meatless meal. This fabulous Instant Pot recipe contains all the flavor of your favorite, delicious black bean soup recipe in a fraction of the time. And it’s made with just a few wholesome, plant-based ingredients –  no ham hock, no refined oils, and no gluten! 

Ingredients You’ll Need 

• Broth: The flavorful base of this hearty soup. As we do in most of our soup recipes, we used our Homemade Vegetable Broth. If you are sensitive to sodium, opt for a low-sodium vegetable broth (either homemade or store-bought). 
• Black beans: Most Instant Pot black bean soup recipes are made using dry beans. While dried beans are incredibly budget-friendly, they do take a long time to cook, even in an electric pressure cooker! We opted for 2 cans of black beans to keep the cook time under 15 minutes, but if you only have dried beans, feel free to use them but make sure to cook them before adding them to the soup! 
• Onion + garlic: The foundation of flavor in this simple soup. These essential aromatics add depth, complexity of flavor, and enhance the overall flavor of this soup recipe. 
• Bell pepper: We recommend red bell pepper, but orange bell pepper and yellow bell pepper will work well, too! 
• Celery: While not a commonly used ingredient in Mexican cuisine, we love the refreshing, crisp texture celery adds to this soup. If you don’t love celery or don’t have any on hand, feel free to omit. 
• Jalapeño: Adds a touch of heat, while remaining mild enough for the whole family to enjoy. The spice level of jalapeños can vary greatly, so taste before adding to the Instant Pot and adjust the measurement accordingly. 
• Fire-roasted tomatoes: Bring a smoky, charred flavor profile to the dish. If needed, plain diced tomatoes will work, too. 
• Corn: Corn kernels provide sweetness, texture, and color to the soup. Feel free to opt for canned, frozen, or fresh, grilled corn. 
• Lime juice: A final squeeze of fresh lime juice adds a bright, tanginess that enhances the savory flavors in the soup. 
• Spices: We like to keep it simple and use a bay leaf, ground cumin, and chili powder. If you prefer your soup on the spicier side, add 1/8-1/4 teaspoon of chipotle chili powder or cayenne pepper. Increase to taste. 

Equipment Needed

• Small bowl
• Potato masher or fork
• Instant Pot
• Spatula

How to Make Instant Pot Black Bean Soup

1. Mash half of the black beans. In a small bowl, add 1 can of the drained and rinsed black beans. Mash with a potato masher or fork until uniform. Set aside. 
2. Sauté the veggies. Set the Instant Pot to the sauté setting and add in 3 tablespoons of the vegetable broth. Once warm, add the onion, bell pepper, celery, and jalapeño. Sauté, until tender, about 3 minutes. Add the garlic and cook 1 minute longer, stirring frequently to prevent burning. 
3. Stir in remaining ingredients. Add in the remaining broth along with the mashed black beans, whole black beans, fire-roasted tomatoes, corn, bay leaf, cumin, and chili powder. Mix until well combined, scraping the browned bits from the bottom and sides of the pot.
4. Pressure cook for 15 minutes. Add the lid and set the Instant Pot to the “beans/stew” setting and cook for 15 minutes. 
5. Release pressure. Once the soup has cooked, quick release the remaining pressure and remove the lid.
6. Season and serve. Discard the bay leaf, then stir in the fresh cilantro and lime juice. Season with salt and pepper to taste, then serve with toppings of choice. Enjoy! 

Stovetop Variation

No pressure cooker? No problem! 

1. Mash half of the black beans. In a small bowl, add 1 can of the drained and rinsed black beans. Mash with a potato masher or fork until uniform. Set aside. 
2. Sauté the veggies. Set the Instant Pot to the sauté setting and add in 3 tablespoons of the vegetable broth. Once warm, add the onion, bell peppers, celery, and jalapeño. Sauté, until tender, about 3 minutes. Add the garlic and cook 1 minute longer, stirring frequently to prevent burning. 
3. Stir in remaining ingredients. Add in the remaining broth along with the mashed black beans, whole black beans, fire-roasted tomatoes, corn, bay leaf, cumin, and chili powder. 
4. Simmer for 20-30 minutes. Mix until well combined and bring the pot to a boil. Once boiling, lower the heat to medium-low and simmer for 20-30 minutes, stirring occasionally. 
5. Season and serve. Discard the bay leaf, then stir in the fresh cilantro and lime juice. Season with salt and pepper to taste, then serve with toppings of choice. Enjoy! 

Serving Suggestions 

This soup is filling and nutritious enough to enjoy as a standalone main dish. For the best flavor, load it up with your favorite toppings! Here are a few popular black bean soup toppings: 

• Homemade tortilla chips or fresh corn tortillas
• Diced red onion
• Cubed avocado
• Fresh cilantro
• Dollop of sour cream
• Restaurant-Style Salsa or pico de gallo
• Fresh jalapeño slices
• Sliced green onions
• Diced red pepper

​If you’re looking for a few appetizers to start with, check out these blog favorites: 

Appetizers for Pairing

Appetizers and Sides

Baked Mushroom & Potato Taquitos

30 Minute Meals

Potato & Bean Quesadillas (5-Ingredients)

Appetizers and Sides

Homemade Tortilla Chips (No Oil Added)

Appetizers and Sides

Easy Homemade Guacamole

​Recipe FAQs

Storage Instructions

Leftover black bean soup will keep well in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Before storing, let the soup cool to room temperature. This will prevent condensation from building inside the container and is extra important if freezing (no freezer burn!). 

To reheat, place your desired serving size in a microwave-safe bowl or in the Instant Pot on the sauté setting and heat until warmed through, as desired. Garnish with fresh toppings after reheating. 

More Instant Pot Recipes YOu May Enjoy:

30 Minute Meals

Instant Pot Lentil Noodle Soup

Gluten Free

Instant Pot Pumpkin Chili

30 Minute Meals

Instant Pot Mushroom Stroganoff

Dinner

Instant Pot Pasta e Fagioli (aka Pasta and Beans)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Instant Pot Black Bean Soup Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 6 servings

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Description

This Instant Pot Black Bean Soup is rich, creamy, and filled with healthy, comforting ingredients that will keep you feeling satisfied all fall and winter long. Have this plant-based favorite ready in 30 minutes or less. 

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Ingredients

• 2 cups vegetable broth
• 2 (15 oz.) cans (3 1/2 cups) black beans, drained and rinsed 
• 1/2 large (1 cup) yellow onion, finely diced 
• 1/2 medium (¾ cup) red bell pepper, finely diced 
• 2 ribs (1/2 cup) celery with leaves, finely chopped 
• 1/2 jalapeno pepper, seeded and chopped
• 2 garlic cloves, finely minced
• 1 (14 1/2 oz.) can fire roasted tomatoes with liquid (see notes)
• 1/2 cup frozen corn, thawed
• 1 bay leaf
• 3/4 teaspoons cumin
• 1/2 teaspoon chili powder
• ¼ cup cilantro, roughly chopped
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

Garnish with

• Cilantro, roughly chopped
• Green onions, sliced
• Avocado, diced
• Vegan sour cream
• Red bell peppers or tomatoes, diced small

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Instructions

1. In a small bowl, add in 1 can (1 3/4 cups) black beans and mash with a potato masher or a fork until uniform. Set aside.
2. Set the instant pot to the saute setting and add in 3 tablespoons of the vegetable broth. Add the onion, bell pepper, celery, and jalapeno, and sauté until tender, about 3 minutes. Add the garlic and cook 1 minute longer. (see notes)
3. Stir in the remaining vegetable broth along with the mashed black beans, remaining whole black beans, fire roasted tomatoes, corn, bay leaf, cumin, and chili powder. Mix until well combined and pop the lid on. Set the instant pot to “beans/stew” and cook for 15 minutes.
4. Release the pressure and open the instant pot. Discard bay leaf and add in the cilantro and lime juice. Season with salt and pepper to taste and adjust seasonings as desired.
5. Serve warm with a dollop of vegan sour cream plus a sprinkle of avocado, cilantro, green onions, and bell peppers. Enjoy!

Notes

• If your pressure cooker does not have a saute setting, you can simply just add the onions, celery, bell pepper and garlic with the rest of the ingredients and pressure cook straight from there.
• Stovetop option: Follow steps 1-2, using a stovetop pot instead of an instant pot. Once you have added in all of the ingredients, bring the pot to a boil and then lower to a simmer on medium-low. Simmer for 20-30 minutes, stirring occasionally. Once finished, discard the bay leaf and add in the cilantro and lime juice. Season with salt and pepper to taste and adjust seasonings as desired. Serve warm with a dollop of vegan sour cream plus a sprinkle of avocado, cilantro, green onions, and bell peppers. 
• You can use regular canned tomatoes instead of fire roasted if not available.
• You can make this ahead of time and freeze it in a freezer safe bag for 2-3 months.
• The nutrition facts do not take into consideration the addition of garnishes. It does take into consideration 1/2 teaspoon of salt and 1/8 teaspoon of black pepper.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: Vegan, Gluten-free, Oil-free

Keywords: Soup, Instant Pot, Black Bean, Leftovers, Vegan, Gluten-free, Oil-free

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Instant Pot Black Bean Soup appeared first on Sweet Simple Vegan.

This Vegan Tortilla Soup is flavor-packed, budget-friendly and ready to eat in less than 30 minutes! Pair with our homemade crispy tortilla strips and your favorite soup toppings for a comforting, vegan soup recipe any time of year. 

Growing up, chicken tortilla soup was a staple in my household and it was something that we had almost weekly during the cold winter months. Creating this vegan version for you today really hit home for me and I am so excited for you to try it! It’s the perfect meal to make in large batches for meal prep or for a large family dinner when you don’t have too much time to cook. 

Ingredients You’ll Need 

• Broth: We typically make this Vegan Tortilla Soup using our Homemade Vegetable Broth or a similar store-bought version, but it would also be delicious with a vegan chicken broth or beef broth. Use what you have or prefer. 
• Aromatics: A simple blend of onion and garlic adds a flavorful foundation to the soup. If you prefer a more mild onion flavor in your soups, opt for chopped red onion. 
• Diced tomatoes: Canned tomatoes add a tomato base to the soup. Plain diced tomatoes work well, or for a deeper, smoky flavor, try fire-roasted tomatoes.
• Black beans: The source of the plant-based protein in this vegan soup. To make this soup recipe as fast as possible, we opted for drained and rinsed canned black beans, but pinto beans will also work. If you only have dried beans on hand, cook them before adding them to the soup – there is not enough liquid in the soup to cook dried beans as written. 
• Corn: Adds sweetness and additional texture. Canned, frozen, or fresh corn will work. If you’re making this vegan tortilla soup recipe during the summer months, use our fresh Grilled Corn! 
• Spices: A simple blend of ground cumin, chili powder, and dried oregano seasons the soup without overpowering the flavor. If you like your soup spicy, add a chopped chipotle chili in adobo or a 1/4 teaspoon of chipotle powder (adjust to your personal spice level). 
• Tortilla strips: Use either homemade or store-bought crispy tortilla strips. We’ve included a recipe to help you make your own tortilla strips down below in the recipe card! Or, if you’re out of corn tortillas, opt for crushed Tortilla Chips instead! 

Optional Add-ins and Variations

• Add bell pepper: Any colored bell peppers will work well in this soup. For a sweeter flavor, use red bell pepper. For a more bitter flavor, use green bell pepper. 
• Add zucchini: Turn this vegan tortilla soup into a vegetable tortilla soup and add your favorite summer squash and zucchini. 
• Make it creamy: ​Tortilla soup is traditionally brothy, but if you prefer creamier soups, add a splash of coconut milk to taste. 
• Add rice: ​If you’re looking for a hearty soup, stir cooked brown rice into the final soup. This will add extra substance and texture that will keep you full and satisfied longer. 

Equipment Needed

• Large pot
• Spatula
• Medium saucepan
• Large plate and paper towels
• Slotted spoon or tongs

How to Make Vegan Tortilla Soup 

1. Sauté the onions and garlic. In a large pot over medium heat, heat 2 tablespoons of vegetable broth. Once hot, add in the onions and garlic. Sauté for until translucent and fragrant, a few minutes. 
2. Add remaining ingredients. Add the vegetable broth, tomatoes, black beans, corn, and spices. Stir until well combined. 
3. Bring to a boil. Once boiling, lower the heat to a simmer and allow the vegan tortilla soup to cook for 15 minutes more. 
4. Fry the tortilla strips. While the soup simmers, heat oil in a medium saucepan over medium-high heat for a few minutes. Once the oil is hot, add the tortilla strips in a single layer and fry until crisp and golden, about 1 minute. Once finished, remove the strips from the hot oil using tongs or a slotted spoon and transfer the tortilla strips to a paper towel lined plate to drain. 
5. Season and serve. Stir in the freshly chopped cilantro, then season with salt and black pepper to taste. Serve with crispy tortilla strips, along with avocado slices, additional fresh cilantro, and a squeeze of lime, or as desired. 

Serving Suggestions 

Hearty soups are one of our favorite meals to make when we need a large pot of something easy for a quick meal prep or a quick, comforting dinner for weeknights. 

As is, this soup is delicious and filling but we highly recommend topping it with your favorite toppings such as lime wedges, roughly chopped cilantro, green onions, creamy avocado, diced red onion, vegan sour cream and vegan cheese or nutritional yeast. 

It’s also delicious paired with simple sides that compliment the flavors in this Mexican tortilla soup: 

Side Dishes to Try

Appetizers and Sides

Easy Restaurant-Style Spanish Rice

Appetizers and Sides

Simple Roasted Vegetables

Appetizers and Sides

Easy Avocado Corn Salad

30 Minute Meals

Potato & Bean Quesadillas (5-Ingredients)

Storage Instructions

Leftover soup will keep in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months. If freezing, store without the crispy tortilla strips and toppings. 

Reheat leftovers in the microwave, in the Instant Pot using the sauté function, or on the stovetop until warmed through. If the soup is frozen, thaw overnight in the fridge or reheat from frozen. Add additional broth to make it thin again, as needed. 

More Mexican-Inspired Vegan Recipes You May Enjoy:

Dinner

Vegan Pozole Rojo (Mexican Hominy Stew)

Holiday

The Best Vegan Conchas (Mexican Sweet Bread)

Beverages

Easy Vegan Mexican Horchata Recipe

Holiday

How To Make Vegan Tamales – 2 Ways!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

30-Minute Vegan Tortilla Soup Recipe

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★★★★★

5 from 1 review

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 25 minutes
• Yield: 4 servings

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This Vegan Tortilla Soup is flavor-packed, budget-friendly and ready to eat in less than 30 minutes! Pair with our homemade crispy tortilla strips and your favorite soup toppings for a comforting, vegan soup recipe any time of year. 

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Ingredients

• 4 cups + 2 tablespoons vegetable broth
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz.) can diced tomatoes
• 1 (15.5 oz) can black beans, drained and rinsed
• 1 (15.25 oz.) can corn, drained
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1/4 cup cilantro, roughly chopped
• Salt and black pepper, to taste
• Homemade Tortilla Strips (below, or you use store-bought tortilla chips. See notes for a baked option)

Homemade Tortilla Strips

• 5–8 corn tortillas (halved and cut into thin strips)
• Oil for frying (we used avocado oil)

Serve with

• Lime wedges
• Cilantro, roughly chopped
• Avocado, sliced

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Instructions

1. For the soup: In a large pot over medium heat, add in 2 tablespoons of vegetable broth. When hot, add the onions and garlic and sauté until the onions are translucent and the garlic is fragrant. Add in the remaining vegetable broth, tomatoes, black beans, corn, chili powder, cumin, and oregano, and bring to a boil. Once boiling, lower the heat to a simmer and allow to soup to cook for 15 minutes more. Stir in the cilantro and season with salt and pepper to taste.
2. For the tortillas: Heat oil in a medium saucepan over medium-high heat for a few minutes. Line a large plate with paper towel and set aside. To test if the oil is heated through, use tongs to carefully dip in a test tortilla strip. If the strip starts to bubble (and fry), the oil is ready. Add the tortilla strips in a single layer and fry until crisp and golden, about 1 minute. The strips will bubble rapidly at first and as they start to finish, the bubbles will diminish significantly. Remove the strips from oil with tongs or a slotted spoon and add them onto the paper towel lined plate to drain.
3. Assembly: Once everything has cooked, serve the soup with toppings of your choice. Along with the tortilla strips, we enjoyed this with avocado, cilantro, and a squeeze of lime.

Notes

• For a baked tortilla chip/strip option: Cut 5 tortillas into strips and add them into a medium to large bowl. Drizzle them with about 1 1/2-2 tablespoons of your choice (we like avocado) and toss until well coated. Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone mat. Arrange the oiled tortilla strips in a single layer on a baking sheet. Place into the oven and bake until crispy and golden brown, about 15 minutes. Remove from the oven and cool before serving (this will help it crisp up more). If you would like to bake the tortilla strips without oil, it is best done in a convection oven or air fryer. Note that oil-free tortilla strips tend to be tough/get hard easily, and so that’s why we recommend using a spritz of oil.
• The nutrition facts are an estimate using store-bought tortilla chips as we were not able to determine the nutrition facts for the homemade strips.

• Prep Time: 7 minutes
• Cook Time: 18 minutes
• Category: Soup, Entree
• Method: Stovetop
• Cuisine: Vegan, Mexican, Gluten-free

Keywords: Vegan, Mexican, Gluten-free, Soup, Entree, Tortilla, Easy, 30 Minute

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post 30-Minute Vegan Tortilla Soup appeared first on Sweet Simple Vegan.

This Creamy Vegan Potato Leek Soup is made hearty, rich, and creamy without any heavy cream or dairy. It’s the ultimate easy weeknight meal or meal prep to make to keep you warm and cozy during the colder months. 

Adding potatoes to soups is one of our favorite ways to make a vegan soup recipe thick and creamy without adding a ton of fat in the form of coconut milk or cashew cream. They blend into a dreamy, smooth texture and their starches help thicken potato soup recipes naturally. 

If you love this vegan potato leek soup for its creamy texture, you have to try a big bowl of our Vegan Locro De Papa, Vegan Broccoli Potato Soup, and this Curried Sweet Potato Soup next. 

Ingredients You’ll Need 

• Broth: We prefer our Homemade Broth but any homemade or store-bought veggie broth will work here. You can even use vegan chicken broth for an even more savory soup. 
• Aromatics: This soup is simply seasoned with white onion, leeks, garlic, scallions, and bay leaves that create a flavorful, mildly sweet and savory soup base. 
• Potatoes: We recommend using Yukon gold potatoes over heartier potatoes like russet potatoes. They don’t require peeling and make a creamier potato leek soup, but peeled russet potatoes will work in a pinch!
• Plant milk: Any unsweetened plant-based milk will work, but we recommend oat milk, soy milk or creamy Unsweetened Almond Milk. Just make sure your soup is unsweetened or your soup will have an odd sweet undertone.
• Fresh dill: Our favorite fresh herb to use to add freshness and lightness to this otherwise rich and creamy soup. It also helps add a pretty pop of color! When possible, fresh over dried is always recommended.

Equipment Needed

• Medium or large soup pot
• Spatula
• Blender or immersion blender
• Serrated knife
• Baking sheet (if making bread bowls)

How to Make Vegan Potato Leek Soup 

1. Sauté the onions and leeks. Heat a medium pot or large dutch oven over medium heat. Once hot, add in oil and heat until warm. Add in the leeks and onion and cook until softened, about 3-4 minutes. 
2. Sauté the potatoes. ​Add in the potatoes and garlic and cook for 2-3 minutes, stirring frequently to prevent burning. 
3. Add liquid and bring to a boil. ​Add in remaining vegetable broth, plant-based milk, and bay leaf. Mix to combine, then bring the soup to a rolling boil. 
4. Simmer for 15-20 minutes. ​Once the soup is boiling, reduce the heat to a simmer and cover. Cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. 
5. Blend half of the soup. Remove the tender potato leek soup off of the heat and remove the bay leaf. Transfer half of the potato soup to a high-speed blender and blend until smooth. 
6. Add in the rest of the soup. ​Transfer the remaining soup to the blender along with the fresh dill and green onion and pulse until your desired consistency is reached (we prefer ours a bit chunky!). 
7. Season and serve. Taste the comforting vegan potato leek soup and season with salt and black pepper to taste, then serve as desired. 

How to Make Homemade Bread Bowls

1. Cut a 1/2″ deep circle around the top of the bread boule. ​If you’ve ever carved a pumpkin, this is a very similar process. Take a serrated knife and cut into the top of the bread at an inward slope around the top of the bread, forming a circle. You want to cut deep into the loaf, but leave the bottom completely intact. 
2. Remove the bread. ​Remove the top of the bread and remove most of the bread from the inside of the boule. Leave about a 1″ border around the edges of the inside of the bread bowl. 
3. Oil the bread bowls. Lightly oil the insides of the bowl and lid with a pastry brush or cooking spray, then place the bread bowls on a baking sheet. 
4. Bake. Bake the bread bowls on a baking sheet and pop it into the oven for 15 minutes. Remove and set aside to slightly cool before filling with soup. 

Serving Suggestions 

This vegan soup makes a delicious main, side, or a savory snack for in between meals. 

If you’re serving this creamy vegan potato leek soup as a main dish, we highly recommend serving it in homemade bread bowls. It really brings the soup to the next level, makes it a bit more filling, and who doesn’t love bread?!

If you are gluten-free, you’ll probably have trouble finding a gluten-free bread bowl, but our favorite vegan and gluten-free sourdough bread is by Bread Srsly and is likely the closest thing to a sourdough bread bowl. 

You can also pair this hot soup with a slice of crusty bread like our 4-Ingredient No Knead Bread, a simple Brussels Sprouts Caesar Salad, or Simple Roasted Vegetables for a veggie boost.

Lastly, don’t forget to load it up with garnish! We love our soup with toppings like fresh chives or green onions, vegan sour cream, vegan cheese shreds, a drizzle of olive oil, or vegan bacon like this Crispy Shiitake Mushroom Bacon or this Tofu Bacon.

Recipe FAQs

Storage Instructions

​Leftover vegan potato leek soup will keep for up to 4 days when stored in an airtight container in the refrigerator. 

This soup can technically be frozen, but doing so is likely to cause the texture to become grainy upon thawing. Creamy soups in general, don’t do best in the freezer. Instead, if you’re looking for freezer-friendly soups, check out our Easy Vegan Chili, this Sweet Potato Lentil Soup, or this Instant Pot Black Bean Soup.

Reheat this creamy soup in a microwave-safe bowl or on the stovetop in a small saucepan until warmed through. 

More Vegan Soup Recipes with Potatoes You May Enjoy: 

• One Pot Vegan Minestrone Soup – one of our favorite soups to make when we need to use up veggies!
• Healthy Cabbage Soup – made with tons of veggies and cannellini beans for a protein boost.
• The BEST Vegan Broccoli Cheddar Soup – if you love Panera’s Broccoli Cheddar soup, you HAVE to try this recipe!
• Instant Pot Lentil Noodle soup – if you’re looking for a healthy Instant Pot soup recipe, you’ll love this protein-rich soup.
• One Pot Red Curry Peanut Noodle Soup – a ramen-inspired soup packed with both toppings and flavor.

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Vegan Potato Leek Soup Recipe

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★★★★★

5 from 2 reviews

• Author: Sweet Simple Vegan
• Total Time: 37 minutes
• Yield: 4 servings
• Diet: Vegan

Print Recipe

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Description

This Creamy Vegan Potato Leek Soup is made hearty, rich, and creamy without any heavy cream or dairy. It’s the ultimate easy weeknight meal or meal prep to make to keep you warm and cozy during the colder months. 

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Ingredients

• Cooking oil
• 1/2 white onion, chopped
• 2 leeks, thinly sliced (white and light green parts only)
• 3 large Yukon gold potatoes, chopped small
• 3 cloves garlic, minced
• 2 1/2 cups vegetable broth* (see notes)
• 1 cup unsweetened oat milk or almond milk
• 1 bay leaf (optional)
• 2 tablespoons fresh dill, finely chopped
• 1 scallion, finely chopped
• Salt + pepper, to taste

Serve with (optional)

• 4 mini round sourdough bread loaves (check this brand out if gluten-free)
• 2 tablespoons olive oil (optional)
  
• Green onions, finely chopped
• Red pepper flakes
• Dill, finely chopped
• Pumpkin seeds

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Instructions

1. In a medium pot over medium heat, add 2 tablespoons of oil. Once heated through, add in the leeks and onion, and sauté until softened, about 3-4 minutes.
2. Add the potatoes and garlic and sauté for 2-3 minutes more.
3. Add the vegetable broth, oat milk, and bay leaf. Mix until uniform and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cover the pot. Cook for another 15-20 minutes, or until the potatoes are soft and cooked through.
4. As the soup simmers, prepare the bread bowls. Preheat the oven to 350°F. Using a serrated knife, cut into the bread at an inward slope about 1/2” deep. Move around the bread loaf until you have cut a circle and remove the lid. Remove most of the bread from the bowl, leaving about 1 inch. If you are using oil, lightly oil the insides of the bowl and lid with a pastry brush, using about 1/2 tablespoon of olive oil per bowl. Transfer the bowl onto the baking sheet and pop it into the oven for 15 minutes. Remove and set aside.
5. Take the soup off of the heat and remove the bay leaf. Transfer half of the mixture into a high-speed blender and blend until smooth. Add in the remaining soup along with the dill and green onion and pulse until it reaches your desired consistency. We like ours a bit chunky. You can also use an immersion blender for this.
6. Taste and add salt and pepper as desired.
7. Pour the desired amount into the prepared bread bowls, add toppings of choice, and dig in!

Notes

• As the soup simmers, it will thicken. If it is too thick for your liking, simply add more vegetable broth as needed.

• Prep Time: 10 minutes
• Cook Time: 27 minutes
• Category: Soup, Entree
• Method: Stovetop, Blender

Keywords: Potato, Leek, Soup, entree, vegan, gluten-free, oil-free, easy

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Easy Vegan Potato Leek Soup appeared first on Sweet Simple Vegan.

Nothing is better than a quick and easy, one-pot, healthy minestrone soup loaded with all of your favorite vegetables. It’s full of flavor, easy to make gluten-free, and a simple weeknight meal the whole family will love.

Ingredients You’ll Need 

• Aromatics: Onion, celery, carrots, garlic, and red pepper flakes make the foundational flavor base in this soup and are key to simple, yet mighty flavor!
• Vegetables: Our favorite veggies to use are zucchini, fresh green beans, and red bell pepper.
• Broth: Either store-bought or homemade veggie broth will work. You can even use a vegan chicken broth if you’re looking for a more savory flavor.
• Tomatoes: We opted for a can of crushed tomatoes. It adds a thick tomato sauce consistency with a bit of texture. If your crushed tomatoes are salted, you may not need additional salt to taste.
• Beans: Minestrone soup is known for including a variety of beans and is naturally packed with plant-based protein. We like to make our vegan minestrone soup bean heavy and use a combination of cannellini beans, garbanzo beans, and dark red kidney beans. To make things quick and easy, we used drained and rinsed, canned beans, but you can cook your beans from dry ahead of time, if desired.
• Turmeric: Adds color, earthy flavor and a boost of anti-inflammatory health benefits. Perfect for cozy soup season!
• Pasta: We recommend using a short cut pasta such as orchiete pasta, but you can also use macaroni, shells, ditalini, or any pasta of choice.
• Kale: Roughly chopped kale melts into the hearty soup and adds extra nutrition without affecting the final flavor.

Substitutions and Variations

• Fresh vegetable substitutions: Although we love zucchini, green beans, and bell pepper, you can really use any seasonal vegetables you’d like, depending on the time of year. Try adding fresh veggies like yellow squash, butternut squash, sweet potatoes, carrots, gold potatoes, or peas.
• Kale substitutions: Any greens will do. Try baby spinach, chopped collard greens, or another variety of kale such as lacinato kale.
• Make it spicier: Replace the crushed tomatoes with fire-roasted tomatoes for a bit of a spicy kick.
• Bean substitutions: Feel free to swap out and add in different types of beans to suit your personal preference or what you have available to you.
• Gluten-free pasta: If you are gluten-free, replace the wheat pasta with your favorite gluten-free pasta. Gluten-free pastas can cook differently than wheat pastas, so we cannot guarantee every gluten-free pasta will work. For best results, we’d recommend using a brown rice pasta.
• Slow cooker or Instant Pot minestrone soup? We have not tested this minestrone soup in a pressure cooker or crock pot and cannot recommend it. Since it all cooks in one pot, it would need additional testing to suit these appliances. If interested in vegan Instant Pot soup recipes, you might enjoy Instant Pot Lentil Noodle Soup or this Instant Pot Pasta e Fagioli.

Equipment Needed

• Large soup pot or dutch oven
• Spatula or wooden spoon

How to Make Vegan Minestrone Soup

1. Sauté the aromatics. In a large pot over medium heat, warm 2 tablespoons of water. Once warmed, add in the onions, celery and carrots and cook for about 3 minutes, or until the onions are fragrant and translucent. If needed, add additional water to prevent burning.
2. Add in remaining vegetables. Add the garlic and red pepper flakes and cook for an additional 2 minutes, stirring often. Add the zucchini, green beans, and bell pepper and cook for about 4 minutes. Continue to add splashes of water as needed.
3. Bring to a boil. Add in the vegetable broth, tomatoes, beans, and turmeric. Mix everything together until uniform and bring the soup broth to a boil.
4. Add the pasta. Once the soup broth is boiling, reduce the heat to a simmer and add in the pasta of choice. Cover and cook for 8-11 minutes, or until the pasta is al dente.
5. Mix in the greens. When the pasta is ready, stir through the chopped kale and let the soup cool for about 5 minutes.
6. Serve. Season the soup with salt and black pepper to taste, then enjoy immediately while warm!

Serving Suggestions 

We love serving this homemade soup served with a sprinkle of Vegan Parmesan Cheese, fresh parsley, additional red pepper flakes to taste, and Vegan Garlic Bread, 4-Ingredient No Knead Bread or our Garlic Herb Dinner Rolls. Truly any delicious, crusty bread to soak up the broth with is delicious!

It’s one of our favorite quick, hearty dinner recipes, but is equally good for lunch leftovers and weekly meal prep.

Storage Instructions

Store leftover soup in an airtight container for up to 5 days in the refrigerator, then reheat on the stovetop or in the microwave until warmed through. The pasta can absorb additional moisture as it sits overnight, so if needed, add additional broth to help thin the soup back out before reheating the next day.

This vegan minestrone soup can be frozen in a freezer-safe container for up to 1 month, but the cooked pasta can become overly mushy upon thawing and reheating. If you’d like to freeze, we’d recommend defrosting the soup completely in the refrigerator (1-2 days) before lightly heating on the stovetop or in the microwave. This should help prevent the pasta from changing texture too much, but it’s not guaranteed.

Tips for Success

• Remove the pot from the heat once the pasta is cooked. If the soup remains on the hot burner, the pasta will continue to cook and become overcooked and mushy. When the minestrone is ready and the pasta is al dente, remove the pot from the heat to help stop the cooking process.
• Add additional vegetable broth, as desired. Depending on how thick or thin you like your vegan minestrone soup broth, you may want to add additional liquid to thin it out again.
• Don’t be afraid to use a variety of vegetables. The best part about this minestrone soup is it’s basically a vegetable soup with added protein. It’s a great opportunity to use up the leftover veggies in the fridge.

More Delicious Vegan Soup Recipes You May Enjoy:

• Healthy Cabbage Soup – another healthy soup perfect for soup season.
• The BEST Vegan Broccoli Cheddar Soup (Panera Copycat – if you loved Panera before you went vegan, you have to try this Broccoli Cheddar Soup!
• One-Pot Red Curry Peanut Noodle Soup (30-Minutes) – an Asian-inspired soup made with a creamy red curry broth and crispy tofu!
• Vegan Broccoli Potato Soup – a creamy spin on our Broccoli Cheddar soup that’s made thick and creamy with potatoes.
• One-Pot Vegetable Noodle Soup – If you’re looking for a vegan chicken noodle soup, you’ll love this one!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Vegan Minestrone Soup Recipe

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★★★★★

5 from 4 reviews

• Author: Chris @ Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: About 8 servings

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Description

Making this Vegan Minestrone Soup is the best way to use up leftover vegetables. It’s hearty, delicious, packed with plant-based protein and a great option for busy weeknights. All you need is 30 minutes!

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Ingredients

• 1 medium onion, finely diced
• 2 celery ribs, finely diced
• 3 carrots, finely diced
• 3 cloves garlic, finely minced
• 1/8 teaspoon red pepper flakes
• 2 medium (3 cups) zucchini, halved and sliced
• 2 cups green beans, ends removed and cut into 1-inch pieces
• 1 medium red bell pepper, diced
• 8 cups vegetable broth (homemade or store-bought) 
• 1 28-ounce can crushed San Marzano tomatoes
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 15-ounce can garbanzo beans, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 1 teaspoon turmeric
• 8-ounces orchiete pasta
• 2 cups kale, stems removed and roughly chopped
• Salt and pepper, to taste

Top with

• Vegan parmesan
• Finely chopped basil and/or parsley

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Instructions

1. In a large pot over medium heat, add in 2 tablespoons of water. Once warmed, add in the onions, celery and carrots, and sauté for about 3 minutes, stirring often, or until the onions are fragrant and translucent. Be sure to add more water, 2 tablespoons at a time, as needed to prevent burning.
2. Add in the garlic and red pepper flakes, and cook for 2 minutes. Add in the zucchini, green beans and bell pepper, and cook for 4 minutes more. Again, be sure to add more water, 2 tablespoons at a time, as needed to prevent burning.
3. Add in the vegetable broth, tomatoes, cannellini beans, garbanzo beans, kidney beans and turmeric. Mix everything together until uniform and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and add in the pasta. Cover the pot and allow it to cook for 8-11 minutes, or until the noodles are al dente. Keep in mind that the noodles will continue to cook as the soup cools.⁣⁣⁣
4. Mix through the chopped kale and allow the soup to cool for about 5 minutes.
5. Season with salt and pepper to taste. Enjoy!⁣⁣⁣

Notes

• Store cooled in an airtight container in the refrigerator. Soup can be stored in the refrigerator for up to 5 days.
• This soup will thicken a lot as it sits since it is a one pot recipe, so can add more vegetable broth as needed.
• We have not tested this with gluten-free noodles and cannot guarantee the results.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Soup, Entree
• Method: Stovetop
• Cuisine: Vegan

Keywords: pasta, beans, orchiete, soup, minestrone, entree, one pot

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post One Pot Vegan Minestrone Soup appeared first on Sweet Simple Vegan.

This cabbage soup will be one of your new favorite soups to enjoy throughout soup season. It’s made with simple ingredients, in one pot, and is a great way to incorporate nutritious ingredients into your family’s diet. Make this healthy cabbage soup in 30 minutes!

Ingredients You’ll Need 

• Aromatics: This flavorful soup starts with a base of sautéed onion, celery, carrot, and garlic in olive oil. It’s simple but creates a flavorful broth.
• Tomato paste: Adds richness and depth of flavor to the easy soup recipe. If you find it challenging to use up a whole can of tomato paste as we do, purchase a resealable tube of tomato paste. It helps reduce waste and will store for months in the fridge!
• Broth: We used vegetable broth, but feel free to use a vegan chicken broth or vegan beef broth for a more savory, flavorful broth.
• Yukon gold potatoes: Chopped potatoes add heartiness and creaminess to the soup and help make it a complete meal. Yukon gold potatoes have a thin skin and don’t require peeling!
• Cabbage: Green, fresh cabbage is best for this recipe. We used 1/2 head of medium-sized cabbage. It will seem like a lot of cabbage, but it cooks immensely in the finished soup.
• Cannellini beans: Adds heartiness and protein and turns it into a main meal option. Our favorite is cannellini beans, but any white beans will do. You could even try chickpeas as an alternative.
• Lemon: A final squeeze of fresh lemon juice adds brightness and freshness to the flavor. For best results, use freshly squeezed lemon juice!
• Spices: A simple combination of red pepper flakes, dried thyme, bay leaves, and salt and pepper season this soup.

Equipment Needed

• Cutting board
• Kitchen knife
• Large pot
• Spatula or wooden spoon
• Measuring cups

How to Make Cabbage Soup

1. Sauté the aromatics. In a large pot over medium heat, heat the olive oil. Add the onion, diced carrot, celery, and salt. Sauté for 6 to 7 minutes or until softened and lightly browned.
2. Add the garlic, red pepper flakes, and thyme. Sauté for another 1 to 2 minutes, frequently stirring to prevent burning.
3. Stir in tomato paste. Cook for 1 minute, constantly stirring, until the tomato paste darkens in color.
4. Add vegetable broth, water potatoes, sliced carrots, green cabbage, cannellini beans, and bay leaf. Bring the soup to a boil, then lower it to a simmer and cover. Simmer for about 8 minutes or until the chopped potatoes are fork-tender.
5. Season and serve. Add freshly squeezed lemon juice and salt and black pepper to taste. Ladle into serving bowls and serve warm with fresh parsley and add desired toppings. Enjoy!

Serving Suggestions 

This cozy soup is an excellent easy lunch or dinner option. Because it’s made with white beans, it’s higher in protein and can be served as a standalone filling meal. Enjoy cabbage soup on its own or serve with one of our favorite side dishes such as Brussels Sprouts Caesar Salad, Vegan Cobb Salad in a Jar, or crusty bread like our 4-Ingredient No Knead Bread or Easy Vegan Garlic Bread.

If you’d like to serve this Cabbage Soup as a side dish, enjoy it with a main dish such as Vegan Mushroom Caesar Salad Wraps or Oyster Mushroom Sandwiches (MLTA).

Add-ins and variations

• Extra veggies – The best part about cooking soup from scratch is you can adjust the vegetables included to suit what you have on hand or to your taste. Green beans, bell peppers, or diced tomatoes would make excellent additions.
• Add additional protein – If you’d like to turn this soup into a deconstructed cabbage roll soup, you can add 1 pound of vegan ground beef or vegan Italian sausage.

Storage Instructions

Leftover cabbage soup will keep for up to 4 days in the refrigerator when stored in an airtight container. Allow the soup to cool completely at room temperature before covering and storing.

Recipe FAQs

More Healthy Soup Recipes You May Enjoy: 

• Easy Sweet Potato Lentil Soup
• Easy Split Pea Soup (Andersen’s CopyCat) 
• One-Pot Minestrone Soup (30-Minutes)
• Instant Pot Black Bean Soup (Vegan + 30-Minutes or Less) 
• Easy 6-Ingredient Tomato Soup
• Butternut Squash Jalapeño Soup

Healthy Cabbage Soup 

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 33 minutes
• Diet: Vegan

Print Recipe

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Description

This cabbage soup is going to be one of your new favorite soups to enjoy throughout soup season. It’s made with simple ingredients, in one-pot, and a great way to incorporate nutritious ingredients into your family’s diet. Make this healthy cabbage soup in 30 minutes!

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Ingredients

• 2 tablespoons olive oil
• ½ onion, finely diced
• 1 rib of celery, finely diced
• ½ teaspoon salt
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes
• ½ teaspoon dried thyme
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 3 cups of water 
• 1 lb yukon gold potatoes, chopped into ½” cubes
• 2 carrots, sliced
• ½ cabbage, roughly chopped
• 1 (15.5 ounces) can cannellini beans, drained and rinsed
• 1 large bay leaf
• Juice of 1 lemon
• Chopped parsley
• Salt to taste
• Black pepper to taste

Equipment

• Cutting board
• Kitchen knife
• Large pot
• Spatula or wooden spoon
• Measuring cups

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, diced carrot (reserve the other carrot), celery, and salt, and sauté until softened and lightly browned, 6-7 minutes.
2. Add the garlic, red pepper flakes, and thyme and sauté for another 1-2 minutes.
3. Add the tomato paste and cook, constantly stirring, for 1 minute until the paste darkens in color.
4. Add the vegetable broth, water, potatoes, cabbage, beans, and bay leaf. Bring to a boil and lower to a simmer. Simmer, covered, until the potatoes are tender, about 8 minutes.
5. Add the lemon juice and season with salt and pepper as needed. Top with fresh parsley, and enjoy!

• Prep Time: 10 minutes
• Cook Time: 23 minutes
• Category: Soup, Entree
• Method: Stovetop

Disclaimer: The nutritional information provided should not be considered a substitute for a professional’s advice. This page may contain affiliate links, meaning we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Healthy Cabbage Soup  appeared first on Sweet Simple Vegan.