Vegan Garden Vegtable soup

This was a hard soup to male.  I kept wanting to add meat and beef stock to it.  However I had decided that I know we had some vegetarians at church ( I am praying for them 🙂     )  This  would also make a great veggie beef soup by changing the stock to beef and add some chopped up steak or some beef roast chucks.

Vegan Garden Vegtable soup

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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 8 servings


  • 4 tbsp olive oil
  • 2 tbsp minced garlic
  • 2 cups diced leaks white part only
  • 1 tsp salt
  • 10 oz diced carrots rounds or chips work well also
  • 1 lb diced red potatoes dice
  • 2 cups cut green beans canned will work also
  • 2 quarts Vegatble stock I use Kitchen Basics
  • 2 30oz can diced tomatoes Fresh is always better
  • 16 oz frozen corn Use fresh if you have it
  • 1 tsp black bepper
  • 3 stalks fresh rosmary keeps whole to be removed later
  • 1/4 cup fresh parsley
  • 2 tsp lemon juice


  • in a large sauce pan put the olive oil, leaks, salt and garlic and cook until soft, about 8 minutes over medium heat stirring to keep them from burning.
  • Add carrots, potatoes, and beans and cook for 5-6 minutes.
  • Add stock and increase heat to a boil
  • Add corn, rosemary, and pepper return to a boil
  • reduce to a simmer and add tomates
  • reduce to simmer and cover and cook for 30 minutes util vegetables are tender
  • remove rosemary stalks and disgard
  • remove from heat, add parsley, and lemon juice


You  change things up and use lime juice and cilantro  in place of the lemon juice and parsley.
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