Plant Strong Vegan Vegetable Soup




Yield 4 quarts



  1. Wash and prep all your veggies by cutting to size.
  2. Heat a large pot (6-8 quart capacity recommended) to medium heat.
  3. Add in your oil, garlic and onion. Let those brown for 1-2 minutes, stir to avoid burning.
  4. Slowly add in all your veggies, lentils and beans, then top it off with vegetable stock (or water).
  5. Bring to a boil, then reduce heat to low, cover with a lid and cook for 45 minutes to an hour, or until everything is tender. Stirring every 15 minutes or so.
  6. Serve hot, garnished with fresh cilantro, tomato slices and cracked black pepper, to your desired taste.


Feel free to blend half the batch for a smoother/creamier texture, completely optional though.

Courses Entree, Meal Prep

Cuisine Gluten-free, Vegan, Kid-friendly

Recipe by The Plant Philosophy at