20 Healthy Vegan Soup Recipes

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There are so many things to love about soup, and these amazing Vegan Soup Recipes are some of the most filling, cozy, and easy to make. Let them inspire you for soup season!

vegan soups photo collage with title

To me, soup season lasts all year long because healthy soups are easy to make, affordable, great for feeding crowds, and easy to reheat or freeze. Most of the time, I make a big pot of soup or bean chili and heat up the leftovers for lunches throughout the week.

These easy vegetable soups tend to pair well with a garden side salad, bread, vegan cornbread, baked sweet potato, or even corn on the cob.

The recipes listed below are chock full of veggies that will help you achieve your daily veggie quota and provide your body with the vitamins, minerals, and antioxidants that it thrives on.

blue rimmed bowl full of white bean soup with chunks of bread in it

Things I love most about vegan soups:

  • Comforting
  • Warm
  • Easy to make
  • Hard to mess up
  • Affordable
  • Great for feeding crowds
  • Keeps well (7-10 days in the refrigerator)
  • Freeze well
  • Perfect for having leftovers
vegan mushrooms soup in white bowl topped with fresh parsley

What kind of soup can vegans eat?

There are many soups that are vegan and can be enjoyed by all kinds of eaters. Some of our favorites are vegetable soup, creamy potato soup, and mushroom soup. The biggest thing with soups is making sure the broth is made with veggies and not animal products like chicken or beef stock.

In addition to being healthy and delicious, many of these recipes are one-pot meals which means clean-up will be a breeze. 

Can you make soup in a crockpot?

If you don’t want to be chained to the stove, most of these can be made in a crockpot. It just makes sense to let dinner cook while you work, run errands, or simply get things done around the house. Then, when you get home, the house will smell fabulous, and dinner will be ready. Try any of our other crockpot meals to inspire you.

InstantPots are great too, but sometimes you just want the meal to cook slowly over a long period of time when you’re not going to be home.

If you really like things to be simple, try our Mexican Mason Jar Soup because it is great for meal prepping and having lunch or dinner ready in only minutes!

veggie soup in blue bowl with instant pot in background

More healthy comforting vegan recipes

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

Now break out those stock pots and slow cookers, because we’ve got some amazing low-calorie soup recipes to share with you!

Vegan Soup Recipes

There are so many things to love about soup, and these amazing vegan low-calorie soup recipes are some of the most filling, cozy, and easy to make. Click on each of the photos, recipe titles, or 'Get the Recipe' buttons to see full recipes with ingredients, measurements, instructions, and a print button.

Also, be sure to check out our Soup Recipes page for more great ideas!

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

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large stockpot filled with barley soup with vegetables and ladle
4.75 from 16 votes

Barley Vegetable Soup

I love soup for so many reasons! Not only is it easy to make and super filling, but it reheats and freezes well too. This barley vegetable soup recipe is also super healthy and loaded with wholesome ingredients. It can be a one-pot recipe for the stovetop or even made in a slow cooker.
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 6 servings


  • 6 cups vegetable broth or water
  • 1/2 cup uncooked barley
  • 2 cups potatoes diced
  • 1 cup broccoli or cauliflower or both, in bite size
  • 1 cup onion diced
  • 2 stalks celery approx 1/2 cup, diced
  • 1 cup carrots diced
  • 2 15 oz cans fire roasted tomatoes, or roast your own fresh tomatoes
  • 8 oz tomato juice
  • 1 teaspoon garlic powder
  • 2-3 tablespoons Tony Chachere’s Creole Seasoning
  • 1 teaspoon salt or to taste
  • large handful fresh spinach leaves


  • What I really love about this recipe is that it can be made completely from start to finish in one pot or even a slow cooker. Begin by washing and dicing up your vegetables of choice into bite-size chunks. You'll also want to rinse off the barley under warm water.
  • In a large stockpot, add the veggie broth (or water), uncooked barley, onions, cauliflower, and potatoes. Allow these to come to a boil and cook for approximately 10 minutes.
  • Next, add all other ingredients(except the spinach). Bring to a boil, then reduce heat to medium and cook for approximately 30 minutes.  I wait until this point to add the carrots and celery (and broccoli if using) because these are the veggies that I like to keep a little firmer texture. It's simply a preference thing, so you could add all the veggies in the first step if desired.
  • I like to use in this soup. It adds such a great spicy flavor.  Be forewarned that it has a slight punch. If you do not like your soup a little spicy, begin with 2 Tbsp, or less. Taste and add to your preference.
  • Once the cooking time is up–whether you're using the stovetop or slower cooker methods--add the spinach leaves and allow them to wilt, for approximately 3-5 minutes. These should not be added until the end because they really don't need to cook, only wilt.
  • Remove from heat and enjoy! I love to serve this soup with crusty sourdough bread or my cornbread recipe.

Crockpot Instructions & Settings

  • If using a crockpot, I simply add all of the ingredients (except the spinach) to my pot–vegetables and seasoning–and stir them up well.
  • There are a couple of choices for settings. For slower cooking, set it to LOW for 5-6 hours. If you want to speed up the cooking time, set it to HIGH for approximately 3 hours.

Instant Pot Instructions

  • Set to Manual high pressure for 15 minutes. Once it has finished cooking allow for a slow release for 10 minutes then carefully turn the Vent to release pressure.



Tips & Suggestions:
  • The recipe calls for using either vegetable broth or water. Using vegetable broth really adds a lot more flavor in my opinion. Another option is to mix it up and use 3 cups veggie broth plus 3 cups water.
  • For the potatoes, I usually leave the peelings on mine, but they can be peeled before adding to the soup if preferred.
  • If you’re in a hurry, all of the vegetables can be added at the same time.
  • Covering the pot during cooking can reduce the cooking time by 5-10 minutes.
  • Be aware that barley is not gluten-free, but other gluten-free grains such as brown rice, millet, or buckwheat groats can be substituted for it in this soup.
  • Keep in an airtight container in the refrigerator for 5-7 days. Freezes well.


Serving: 1g | Calories: 230kcal | Carbohydrates: 41g | Protein: 11g | Fat: 4g | Fiber: 10g


To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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4.75 from 16 votes (14 ratings without comment)

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