One Pot Vegetable Soup (Gluten Free + Vegan!)
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This One Pot Vegetable Soup is the perfect cozy meal for chilly nights. Light, flavorful, and packed with veggies, it’s simple to make and naturally gluten-free and vegan!
As the cold weather sets in, it’s time for a warm, comforting bowl of soup; and this classic vegetable soup has been our go-to for years. It’s simple, satisfying, and perfect for any night of the week. Even better, it comes together in just one pot like our French Onion Soup, which means less cleanup—always a win!
This recipe, like our Chicken and Wild Rice Soup, is perfect for customizing with whatever veggies you have on hand, making it a great option for using up produce. Every spoonful is loaded with flavor; and it freezes beautifully, so you can enjoy it later!
What Makes This Vegetable Soup So Good
- One Pot: Minimal cleanup required!
- Freezes Well: Perfect for meal prep or batch cooking, just like our Classic Red Bean Chili.
- Customizable: Swap in your favorite veggies or add-ins to make it your own.
- Light and Flavorful: A satisfying meal that doesn’t feel too heavy.
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
- Diced Tomatoes – Canned diced tomatoes work best for this recipe.
- Diced Onion – Sweet onions add great flavor, but yellow or white onions work well too..
- Diced Potatoes – Yukon gold potatoes are our favorite, but any variety other than russet potatoes will do.
- Baby Lima Beans – Feel free to substitute with green beans or chickpeas.
- Corn – Use yellow or white corn—either is delicious!
- Sliced Carrots – Large carrots are perfect for this soup.
- Vegetable Broth – While this soup is delicious with vegetable broth, you can use beef or chicken broth if you prefer.
- Sliced Okra – We add this at the end to keep it from overcooking.
How To Make Vegetable Soup
Combine tomatoes, onion, potatoes, lima beans, corn, carrots, and broth in a 12 quart pot. Bring to a boil, then reduce heat. Simmer for 2-3 hours or until vegetables are tender, stirring occasionally.
Add the okra. Cook for an additional 15 minutes and season to taste.
What Can I Add To Vegetable Soup
The wonderful thing about vegetable soup is how customizable it is! You can add almost any vegetable to this soup, but here are a few of our favorites.
- Any kind of pasta.
- Green beans, peas, or chickpeas
- Spinach, kale, collard greens, or chard
- Broccoli or cauliflower
- Sweet potatoes or butternut squash
- Zucchini or yellow squash.
- Stew beef or chicken (just cook it before adding)
More Soups To Love:
When you make this One Pot Vegetable Soup, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
One Pot Vegetable Soup (Gluten Free + Vegan!)
Ingredients
- 3 quarts diced tomatoes
- 3 cups diced onion
- 3 cups diced potatoes
- 1¾ cups baby lima beans
- 1¾ cups corn
- 2 large carrots, peeled and sliced
- 11 cups vegetable broth
- 1¾ cups sliced okra
- Salt and pepper, to taste
Instructions
- Combine tomatoes, onion, potatoes, lima beans, corn, carrots, and broth in a 12 quart pot.
- Bring to a boil.
- Reduce heat to low.
- Simmer for 2-3 hours or until vegetables are tender, stirring occasionally.
- Add okra.
- Cook for an additional 15 minutes.
- Season to taste.
Notes + Tips!
- Vegetable Broth: Beef or chicken broth can be used in place of vegetable broth. This is especially good if you are adding stew beef or chicken to the soup!
- Vegetables: In addition to swapping out for whatever you have on hand, you can also use frozen veggies.
- Handy Measurements: 3 cups diced onion = 3 small or 2 medium onions, 3 cups diced potatoes = 3 medium potatoes, 1¾ cups corn = about 3 fresh ears
- Storage: Once cooled, this soup can be stored in an airtight container in the fridge for 3-4 days. It can also be portioned and frozen in zip top freezer bags or freezer safe containers for 2-3 months!
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