Best Vegetable Chowder
This hearty vegetable chowder is a creamy, comforting dish packed with a variety of fresh veggies and rich flavors. It’s the perfect plant-based meal that’s both satisfying and easy to make, ideal for chilly days or a wholesome weeknight dinner.
This vegetable soup with pasta is a deliciously comforting bowl of goodness, combining tender veggies and perfectly cooked pasta in a flavorful broth. It’s a hearty, nourishing meal that’s both satisfying and simple to prepare!
We have more deliciously healthy vegan soups on this website like our easy Asian mason jar soup that is great for meal prepping, this barley soup with vegetables, and my sweet potato white bean vegan soup.
Reasons you will love this recipe
- Easy One-Pot Meal: This vegetable chowder is made in just one pot, making cleanup a breeze and perfect for busy weeknights.
- Rich and Creamy Texture: Despite being plant-based, this chowder delivers a creamy, satisfying texture without any dairy.
- Loaded with Veggies: Packed with a variety of fresh vegetables, this chowder offers a nutrient-dense, flavorful meal that’s both healthy and delicious.
- Great for Meal Prep: This hearty vegetable chowder stores well and tastes even better the next day, making it ideal for leftovers and meal prepping.
How to make vegetable chowder
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Dice the veggies–onion, celery, carrots, garlic.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
STEP #2: Place all ingredients EXCEPT PASTA in a large soup pot and bring to a boil. Reduce heat to medium, cover, and simmer until barley is tender and the broth is creamy about 1-1/4 hours.
I have a delicious Homemade Vegetable Bouillon Powder that is a wonderful addition to soups, beans, and so much more!
STEP #3: Add the whole grain pasta of your choice and allow to cook an additional 15 minutes. The longer you cook this thick and hearty soup, the creamier and richer tasting it becomes.
This vegetable chowder is great with my Country Cornbread.
The recipe is adapted from the Physicians Committee for Responsible Medicine.
Frequently Asked Questions
For a flavorful vegetable chowder, use a mix of hearty vegetables like potatoes, carrots, celery, onions, and corn. You can also add seasonal veggies like bell peppers, green beans, or peas for extra variety.
Yes, vegetable chowder can be made ahead of time and stored in the refrigerator for up to 4 days. It often tastes even better the next day as the flavors continue to meld. You can also freeze it for up to 3 months; just be sure to let it cool completely before freezing.
To thicken vegetable chowder, you can use a few methods: blend a portion of the soup, add a slurry of cornstarch or flour mixed with water, or stir in a few tablespoons of instant potato flakes for a quick and easy thickening option.
More Delicious Vegan Soups
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One-Pot Vegetable Chowder
Ingredients
- 8 cups vegetable stock
- 1 cup lima beans frozen, fresh, dry
- 1 cup corn frozen or fresh
- 1 cup onions chopped
- 1 cup carrots diced
- 1 stalk celery diced
- 1/2 cup dry pearl barley
- 1 tablespoon crushed garlic
- 1 teaspoon thyme
- 1 teaspoon soy sauce or Bragg's liquid aminos
- 1/2 teaspoon salt an peper to taste
- 1/2 cup whole wheat or rice pasta
Instructions
- Dice the veggies--onion, celery, carrots, garlic.
- Place all ingredients EXCEPT PASTA in a large soup pot and bring to a boil. Reduce heat to medium, cover, and simmer until barley is tender and the broth is creamy about 1-1/4 hours.
- To make this in a crockpot, simply add all ingredients except pasta to a large cooker and allow to cook on low for 4-5 hours. Then, follow the last 3 steps of the recipe.
- Add the whole grain pasta of your choice and allow to cook an additional 15 minutes.
- The longer you cook this thick and hearty soup, the creamier and richer tasting it becomes.
- Serve hot. We like ours with cornbread.
Video
Notes
Nutrition
Disclaimer
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.
Is barley and bulgar interchangable?
Hi Bonnie- Not always, but in this recipe substituting should work just fine. Hope you enjoy it!
This is very good I have made it several times. The flavor is wonderful and the barley fills you up.
I like soups and find this Bean and Barley Chowder interesting, thanks