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

One Pot Vegetable Soup (Gluten Free + Vegan!)

Warm, cozy, and comforting! This One Pot Vegetable Soup is the perfect recipe to make during the cold winter months.
Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 16 servings
Calories: 329kcal

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

  1. 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!
  2. Vegetables: In addition to swapping out for whatever you have on hand, you can also use frozen veggies.
  3. 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
  4. 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!

Nutrition

Serving: 1.5cups | Calories: 329kcal | Carbohydrates: 25g | Protein: 4g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 678mg | Potassium: 718mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2195IU | Vitamin C: 32mg | Calcium: 85mg | Iron: 3mg