The Best Vegetarian Soup Recipes

Soups You Will Love

What I've done is pick two of my best vegetarian recipes for soup. All of my soup recipes contain carrots because I love them in soup. Buy organic carrots for sweetness. If you have a crock pot, always start with dry beans. They have more iron than canned beans. If you don't have a crock pot, you should get one.

Navy Bean Soup

Beans are also a good source of protein. If you like navy beans, you'll love this soup!

1 cup dry navy beans

4 cups water

1/4 cup onion, chopped

1 clove garlic, minced

2 large carrots, chopped

1 celery stalk, chopped

1 sweet potato (or yam), peeled, diced

1/2 cup picante sauce, mild

1/2 teaspoon rosemary

1/2 teaspoon salt

1/8 t. black pepper

1/8 teaspoon thyme

The night before, wash the beans and place in crock pot with 4 cups of water. Cover and cook on low overnight. In the morning add remaining ingredients* and turn heat on high if you would like your soup to be ready for lunch. If you would like it to be ready for dinner, leave it on low. Just before serving, Mash the ingredients in the soup. The soup will be thick. Serves 4 .

* I prefer my carrots to be whole, so if I can, I add them after mashing and cook for two more hours.

Carrot Soup
Carrot Soup

Carrot Soup

I love this soup! Use organic, fresh carrots for sweetness. If they are bagged, don't buy them if the ends are black and mushy and you see hair on the sides. Your freshest carrots will have green ends.

12 medium carrots, chopped

1 medium sweet potato (or yam), peeled, diced

1 small onion, chopped

4 cups water

1 vegetable bouillon cube (w/o msg.)

1/2 cup milk substitute (soy, almond, coconut, or rice)

1 tablespoon orange juice

1/2 teaspoon vanilla

1/4 teaspoon rosemary

1/4 teaspoon ginger

dash of nutmeg, salt, and pepper

Put all ingredients into a pot* and cook on medium low until carrots and potato are tender. Mash all ingredients to make a thick soup. Serves 6

* In a crock pot cook on low all day.

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Comments 4 comments

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tiamio50 6 years ago

Love this recipe.. I used one so similar.. I added 1/2 cup of barley... I am crazy about barley...I always wash it first and then add directly to the soup... Thanks for the great soups...

Beverly Stevens profile image

Beverly Stevens 6 years ago from College Station Author

You mean you add barley to the bean soup. It wouldn't taste to good in the carrot soup, I don't think.

nooyawka212 profile image

nooyawka212 5 years ago from Noo Yawk

Like your recipe. It's summer right now, so it's not soup weather. But I'm sure to give your recipe a try when it gets cooler.


1) when I make bean soup I sometimes add a box of frozen deep green vegetables like kale at the beginning. Deep green veggies are a huge plus.

2) 100% navy beans are great. Sometimes I mix many different kinds of beans in the same soup.

3) Some people avoid beans because they can be hard to digest. In India they have an ingredient called asafatoeda or hing. In America it is sold as 'Beano' Add a tiny amount to the soup at the beginning of cooking. It isn't a 100% cure for bean digestion problems but it helps.

Beverly Stevens profile image

Beverly Stevens 5 years ago from College Station Author

Thanks for your comments, nooyawka212. You have some good advice here. Beans give us digestive problems because they are both protein and carbohydrate, causing our stomach to secrete for both (alkaline and acidic), neutralizing the effect of both secretions. Actually, these digestion problems can be eliminated if we just sprout and eat the beans.

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