Vegan Vegetable Soup

Healthy Vegan Vegetable Soup (Oil-free, No added Salt)

  • Author: Deborah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x


This healthy Vegan Vegetable Soup is oil-free with no added salt. What better way to start the New Year? 



  • 1/4 cup vegetable broth (low sodium works best)
  • 4 cloves garlic (minced)
  • 1 med red onion (1.5 cups chopped)
  • 4 large carrots (coarsely chopped )
  • 10 oz can crushed tomatoes (I used Rotel)
  • 2 med green bell pepper (coarsely chopped)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 68 cups water (divided; you can substitute 24 cups water with vegetable broth)
  • 15 oz can tomato sauce
  • 6 oz can tomato paste
  • 15 oz can white beans (low sodium)
  • 2 large potatoes (coarsely chopped)
  • 1.5 large yellow squash (coarsely chopped)
  • 2 tbsp lemon juice (fresh squeezed)
  • 1 tsp ground pepper


  1. In large skillet, saute garlic and onion in vegetable broth over medium heat for about 5 minutes. Add carrots, crushed tomatoes and bell pepper and give it a quick stir until well-combined. Add onion and garlic powders and 2 cups of water and stir thoroughly allowing to simmer for 5 to 8 minutes, until almost fork-tender. 
  2. Meanwhile, in large pot, add tomato sauce, tomato paste and 2 more cups of water while cooking over medium heat. Add white beans, yellow squash, potato, lemon juice and pepper and give it a whirl. Bring to boil, then reduce heat to medium. 
  3. Add vegetables and spices from skillet to tomato mixture. Combine and cook over medium heat for 20 minutes or so until all vegetables are fork-tender. Garnish with your favorite toppings and serve immediately. 


As I was chopping up my vegetables for this recipe, I couldn’t help but think that working with my hands in the kitchen was similar to working with my hands in the garden! 

  • Category: Appetizer
  • Cuisine: American