The Ultimate Hearty and Chunky Vegetarian Vegetable Soup

BY azeddine massafi January 8, 2026

There is something profoundly soul-warming about a bubbling pot of soup simmering on the stove, especially when it is packed to the brim with vibrant, nutrient-dense vegetables. This Chunky Vegetarian Vegetable Soup is the antithesis of those thin, watery broths often found in cans. Instead, it offers a robust, stew-like consistency that satisfies even the most ravenous appetites. Whether you are navigating a chilly winter evening or simply craving a clean, plant-based meal that doesn’t skimp on flavor, this recipe delivers. It is fast, easy to assemble, and relies on a clever mix of fresh aromatics and convenient frozen staples to create a complex taste profile in under an hour.

Ingredients for a Hearty Harvest

To create this filling masterpiece, you will need a selection of fresh aromatics, root vegetables, and frozen protein-packed greens. This recipe yields ten generous servings, making it perfect for meal prepping or feeding a large family.

2 tablespoons olive oil
half onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

Step-by-Step Cooking Directions

Begin by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil shimmers, add the chopped onion and celery. Sauté these aromatics, stirring frequently, until the onion becomes soft and translucent. This usually takes about 5 minutes.
Incorporate the minced garlic into the softened onion and celery mixture. Continue to cook and stir for another 2 to 3 minutes, or until the garlic releases its characteristic fragrance without browning.
Carefully pour the vegetable broth and the tomato sauce into the pot. Stir to combine the liquids with the aromatics. Bring the mixture to a gentle simmer and let it bubble for approximately 10 minutes to allow the flavors to marry.
Add the carrot rounds and potato pieces to the simmering broth. Stir well and continue to simmer until the carrots and potatoes are fork-tender, which should take between 10 and 15 minutes.
Stir in the frozen corn, edamame, sliced okra, and chopped kale. Maintain the simmer until the okra is tender and the other vegetables are heated through, roughly 5 to 10 minutes more.
Finish by seasoning the soup with salt and the ground black pepper. Adjust the seasoning to your preference before serving hot.

Masterful Step-by-Step Details and Techniques

Building a truly magnificent vegetable soup requires more than just tossing ingredients into a pot; it is about layering flavors and managing textures. The foundation of this dish begins with the olive oil and the soffritto-style base of onion and celery. By sweating these vegetables over medium heat, you are drawing out their natural sugars. The celery provides a salty, earthy backbone, while the onion offers a delicate sweetness. When you add the garlic, do so with care. Garlic contains volatile oils that can turn bitter if scorched, so those 2 to 3 minutes of sautéing are crucial for creating a mellow, nutty aromatic base that permeates the entire broth.

The choice of liquid in this recipe is a game-changer. By combining four cups of vegetable broth with fifteen ounces of tomato sauce, you create a base that is significantly thicker and richer than a standard clear soup. The tomato sauce adds acidity and a deep umami quality that anchors the brighter notes of the vegetables. Simmering this liquid base for ten minutes before adding the bulkier ingredients ensures that the “raw” taste of the tomato sauce is cooked out, resulting in a smooth, integrated flavor.

When it comes to the heartier vegetables, the carrots and potatoes, size matters. Cutting the carrots into uniform one-quarter-inch rounds and the potatoes into bite-sized cubes ensures they cook at the same rate. As the potatoes simmer, they release a small amount of starch into the broth, which acts as a natural thickener, contributing to that sought-after “chunky” stew consistency.

Finally, the addition of frozen vegetables and kale at the very end is a strategic move. Frozen corn and edamame are picked at peak ripeness and flash-frozen, preserving their snap and sweetness. Edamame, in particular, is a brilliant addition here, providing a boost of plant-based protein and a buttery texture that contrasts beautifully with the slight crunch of the corn. The okra acts as a secondary thickener; as it simmers, it releases juices that add body to the soup. The kale, added in the final moments, wilts just enough to become tender while retaining its vibrant green color and earthy bite.

Tailoring Textures and Flavor Profiles

One of the greatest strengths of this recipe is its inherent flexibility. While the original blueprint is designed for speed and ease, you can easily adapt it to suit your pantry or dietary needs. If you find yourself without okra, or if okra’s unique texture isn’t to your liking, green peas make an excellent substitute. They provide a similar pop of color and sweetness without changing the cooking time.

If you prefer a more herbaceous profile, consider adding dried herbs during the initial simmering of the broth. A teaspoon of dried thyme or oregano can add a Mediterranean flair, while a bay leaf tucked into the liquid (and removed before serving) adds a subtle, floral depth. For those who enjoy a bit of heat, a pinch of red pepper flakes added with the garlic can elevate the soup with a gentle warmth.

Regarding the vegetable broth, quality is paramount. If you are watching your sodium intake, using a no-salt-added bouillon or a homemade stock allows you to control the final seasoning perfectly. Since this soup is so vegetable-heavy, it naturally carries a lot of flavor, meaning you may find you need less salt than you think.

Perfect Pairings and Presentation

To turn this chunky soup into a full-scale feast, consider what you serve alongside it. The thick, tomato-rich broth practically begs for a piece of crusty bread. A warm loaf of whole-grain bread, sourdough, or even a garlic-rubbed baguette is ideal for mopping up the last drops of soup.

For a more substantial meal, some home cooks enjoy serving a ladle of this thick soup over a small bed of cooked brown rice or quinoa. This transforms the dish into a “vegetable stew” style meal that is incredibly satisfying. If you aren’t strictly vegan, a sprinkle of freshly grated Parmesan cheese or a dollop of Greek yogurt on top can add a creamy, tangy finish that complements the acidity of the tomato sauce. A garnish of fresh parsley or chives can also provide a burst of freshness and color just before the bowl hits the table.

Deep-Dive Kitchen Wisdom

How can I ensure my potatoes don’t turn into mush during the simmering process?

The key to perfect potato texture is selecting the right variety and monitoring the simmer. This recipe calls for baking potatoes, which are starchy and tend to soften beautifully. To keep them intact, ensure the soup stays at a gentle simmer rather than a rolling boil. A rolling boil can cause the potato cubes to knock against each other and break apart. Testing them with a fork at the ten-minute mark allows you to catch them just as they become tender but still hold their shape.

Is it possible to use fresh corn and okra instead of frozen?

Absolutely. If you have access to fresh summer produce, you can certainly swap them in. For fresh corn, simply cut the kernels off the cob. For fresh okra, trim the stems and slice them into rounds. Keep in mind that fresh vegetables may require a few extra minutes of simmering compared to frozen versions, which are often blanched before freezing. Add them at the same stage as the frozen ingredients and simply test for tenderness before serving.

Why is edamame used in this vegetable soup instead of traditional beans like kidney or cannellini?

Edamame, or young green soybeans, offers a unique nutritional and textural profile. While kidney beans are wonderful, edamame provides a much higher protein content per serving and stays firmer in the soup, providing a pleasant “pop” when eaten. It also contributes a bright green hue that makes the soup visually appealing. However, if you have a soy allergy, you can easily swap the edamame for lima beans or chickpeas using the same measurements.

Can I make this soup in a slow cooker or pressure cooker?

Yes, this recipe adapts well to other cooking methods. For a slow cooker, sauté the aromatics first for the best flavor, then combine everything (except the kale) in the crockpot and cook on low for 6 to 8 hours. Add the kale in the last 20 minutes. For a pressure cooker, sauté the aromatics in the pot, add the broth, sauce, carrots, and potatoes, and cook on high pressure for 5 minutes with a quick release. Stir in the frozen vegetables and kale at the end using the “sauté” function until they are heated through.

Achieving the Ultimate Creamy Consistency

While this soup is naturally thick due to the tomato sauce and potatoes, some prefer an even heartier texture. To achieve a creamier consistency without adding dairy, you can take one or two cups of the soup (after the potatoes are cooked but before adding the frozen greens) and blitz it in a blender or with an immersion blender. Stirring this pureed portion back into the main pot creates a thick, velvety base that coats the remaining chunky vegetables beautifully. This technique is particularly useful if you want to hide some of the vegetable textures from picky eaters while keeping all the nutritional benefits intact.

Nutritional Profile

Nutrient	Amount Per Serving
Calories	114
Total Fat	3 grams
Saturated Fat	0.5 grams
Cholesterol	0 milligrams
Sodium	580 milligrams
Total Carbohydrates	20 grams
Dietary Fiber	5 grams
Sugars	6 grams
Protein	3 grams
Vitamin C	15 percent DV
Iron	10 percent DV

Nutritional Disclaimer

The nutritional information provided is an estimate based on the specific ingredients listed. Actual values may vary depending on the brands used and any substitutions made. For precise nutritional monitoring, please consult a certified nutritionist or use a specialized nutrition calculator with your specific brand data.

A Lasting Impression of Wholesome Comfort

Ultimately, this Chunky Vegetarian Vegetable Soup is a testament to the fact that healthy eating does not have to be complicated or time-consuming. By utilizing a few smart kitchen shortcuts and focusing on a diverse array of vegetables, you can create a meal that is as nourishing for the body as it is for the spirit. It is a forgiving, flexible recipe that welcomes experimentation and always rewards the cook with a bowl full of vibrant flavor. Whether it is your first time making a homemade soup or you are a seasoned pro, this hearty stew is sure to become a recurring favorite in your kitchen rotation.