Skip to main content New<> this month
Get the Allrecipes magazine

Chunky Vegetarian Vegetable Soup (Fast and Easy)

Rated as 4.75 out of 5 Stars

"I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred."
Added to shopping list. Go to shopping list.


50 m servings 114
Original recipe yields 10 servings


{{model.addEditText}} Print
  1. Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
  2. Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
  3. Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
  4. Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
  5. Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.


  • Cook's Note:
  • For vegetable broth, I use 2 no salt added vegan bouillon cubes and 4 cups of water. I do not add any salt to the soup when cooking it, but allow others to salt their own bowl.

Nutrition Facts

Per Serving: 114 calories; 3.3 19.7 3 0 436 Full nutrition

Explore more


Read all reviews 74
  1. 101 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

This soup is absolutely delicious! You can use any vegetables you desire especially now (summer)with all of the fresh vegetables in season.

Most helpful critical review

I loved all the ingredients, but it was boring. I won't make it again. There are too many other easy basic soup recipes.

Most helpful
Most positive
Least positive

This soup is absolutely delicious! You can use any vegetables you desire especially now (summer)with all of the fresh vegetables in season.

Great soup. Substituted grean beans and peas for the okra and edamame just because that is what I had on hand. I liked that this soup didn't have an overly acidic, tomato flavor. The corn gave...

I did make some substitutions. It was delicious! A nice way to use some veggies that I may not otherwise eat!

I had totally forgotten I had made this, much less reviewed it and made it again today for our New Year's lunch so I will update my review. This time I used fresh celery, carrots, onions and a ...

I did like it, but I added way more salt. As written I think it is pretty bland. I made it as written and after tasting added some dried oregano, fresh basil, and thyme, with extra extra black p...

I made this recipe but used green peas instead of okra and added crushed red pepper flakes, oregano, fresh rosemary, and a little basil in addition to the salt and pepper just because I had some...

I will use this recipe again. It's so easy to change (based on what you have on hand) and still make a tasty soup. You can use any combination of vegetables. I used carrots, celery, onions, pota...

Of course I made some edits...but the basic foundation of this was perfect! My husband couldn't find a 15 ounce can of tomato sauce so he grabbed a 20 ounce or something close to that...and ac...

This soup is good!! I subsituted the carrots for pumpkin and used frozen mixed vegetables that included both the carrots and corn. Did not used the okra or edamame.