Healthy One Pot Vegetable Soup (Gluten Free + Vegan!)

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This Healthy One Pot Vegetable Soup is the perfect bowl to keep you warm this winter! Great for nights when you are craving something cozy, but also want something healthy, too! Made with all of your favorite vegetables, simmered in vegetable broth for a few hours to develop all of the wonderful flavors that make this soup delicious. The best part? This recipe is naturally gluten-free and vegan! It’s hearty, full of veggies, oh so delicious.

close up of bowl of vegetable soup on marble surface with another bowl of soup beside, chunk of bread, spoons, and flowers around.

About The Recipe

With this cold weather set in and only predicting to get colder, soup season has arrived! And, to keep warm this winter, we’re sharing our classic vegetable soup recipe. I mean, this recipe alone has gotten us through SO many cold winter nights.

It’s cozy, hearty, full of flavor, and really healthy!

We actually originally shared this recipe back when we started our blog. Though, as years passed, we evolved this soup to not only taste better, but also to be more inclusive and fit into more dietary needs!

Which brings me to the exciting part. This recipe is not only naturally vegan and gluten free, but it’s also made in ONE pot!

Yep, you read that right. One pot. No real dishes to clean up after dinner. Just one pot and a spoon. A total win!

Though, my real favorite part about this recipe is just the amount of veggies that are in it. You can even customize it to what you have on hand! It’s so simple, but every bite is FULL of flavor.

bowl of vegetable soup on marble surface with chunk of bread beside, another bowl, two spoons, and white cheese cloth.

It’s truly the best soup to help stay warm and healthy this winter!

What is Vegetable Soup?

If you’ve never had some veggie soup, I am so sorry. This soup is one of my absolute favorites! Think, a simple tomato based soup made with really any kind of vegetables. Some variations even add meat or pasta! Our recipe is just a simple vegetable soup that doesn’t need a whole lot of additives to taste delicious.

Reasons You Will Love This Vegetable Soup

  • Super healthy!
  • Naturally gluten-free and vegan.
  • Freezes and reheats well.
  • Made in one pot!!
  • Perfect for lunch or dinner.
cropped close up of bowl of vegetable soup with white cheesecloth and two spoons beside.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Diced Tomatoes – We found that for this recipe, it’s best to use canned diced tomatoes.
  • Diced Onion – For the best flavor, use sweet onions! Though, yellow or white onions both work well in this soup.
  • Diced Potatoes – We like to use Yukon gold potatoes in our soup! You can almost any potato in this recipe, but do not use baking (russet) potatoes.
  • Baby Lima Beans – These are our favorite for this recipe, but you can use green beans or even chickpeas for some extra protein.
  • Corn – Yellow or white corn will work in this recipe!
  • Sliced Carrots – Large carrots are a must-have for this recipe.
  • Vegetable Broth – While this soup is delicious with vegetable broth, you can use beef or chicken broth, if that’s all you have.
  • Sliced Okra – One of our favorite additions! We like to add this last to keep it crunchy.
corn, chopped tomatoes, carrots, lima beans, okra, chopped onion, chopped potatoes, and vegetable broth on marble surface.

How To Make Vegetable Soup

Step 1: Cook

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 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 makes a wonderful addition to this soup!
  • Green beans, peas, or even chickpeas.
  • Spinach, kale, collard greens, or chard.
  • Broccoli or cauliflower.
  • Sweet potatoes instead of Yukon gold!
  • Butternut squash.
  • Zucchini or yellow squash.
  • If desired, stew beef can also be added to this recipe. Just remember you need to cook it before you add it to the soup!

How To Store

Once this soup is cooled, you can store it in desired servings in a zip-top freezer safe bag and keep in the freezer for 2-3 months!

Substitutions

  • If you would like, you can use beef broth or chicken broth in this recipe rather than vegetable broth.
  • You can use frozen vegetables instead of fresh, if desired.
  • Almost all of the vegetables in this recipe can be substituted, if needed!
close up of bowl of vegetable soup with another bowl and two spoons beside, and flowers around.

Expert Tips

  • 3 cups diced onion = 3 small or 2 medium onions
  • 3 cps diced potatoes = 3 medium potatoes
  • 1 3/4 cups corn = about 3 ears fresh corn
  • If desired, you can make soup can be made with frozen vegetables. Each 1-3/4 cup measurement will be a 15 ounce bag.
  • This soup freezes really well and reheats well.

When you make this Healthy 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.

close up of bowl of vegetable soup on marble surface with another bowl of soup beside, chunk of bread, spoons, and flowers around.

Healthy One Pot Vegetable Soup (Gluten Free + Vegan!)

Traci
Warm, cozy, hearty, and healthy! This One Pot Vegetable Soup is the perfect recipe to make during the cold winter months.
5 from 1 vote
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Main Course
Cuisine American
Servings 16
Calories 329 kcal

Ingredients
 

  • 3 quarts diced tomatoes
  • 3 cups diced onion
  • 3 cups diced potatoes
  • cup baby lima beans
  • cup corn
  • 2 large carrots, peeled and sliced
  • 11 cups vegetable broth
  • cup 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

Substitutions:
  • If you would like, you can use beef broth or chicken broth in this recipe rather than vegetable broth.
  • If desired, you can make soup can be made with frozen vegetables. Each 1-3/4 cup measurement will be a 15 ounce bag.
  • Almost all of the vegetables in this recipe can be substituted, if needed!
 
Expert Tips:
  • 3 cups diced onion = 3 small or 2 medium onions
  • 3 cps diced potatoes = 3 medium potatoes
  • 1 3/4 cups corn = about 3 ears fresh corn
  • This soup freezes really well and reheats well.

Nutrition

Serving: 1.5cupsCalories: 329kcalCarbohydrates: 25gProtein: 4gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gSodium: 678mgPotassium: 718mgFiber: 5gSugar: 8gVitamin A: 2195IUVitamin C: 32mgCalcium: 85mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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