5 from 6 votes
| 10 Comments
You may think all alphabet soup is already vegan, but upon inspection of the canned alphabet soup I looked at in the grocery store, the first ingredient listed was beef broth! Why they referred to it as vegetable soup is beyond me. But not to worry, it's very simple to make homemade soup that is not only totally vegan-friendly, but it tastes waaaaayyyy better than that canned stuff. Introducing my Easy Vegan Alphabet Soup recipe!
This homemade alphabet soup recipe is jam-packed with veggies making it super healthy and nutritious! I've even included gluten-free and oil-free options for those who it interests. This is a great recipe for your lunch box and it also freezes wonderfully so you can make it ahead of time and have it ready to go for an easy meal.
My recipes does make a large amount of soup, about 14 cups, so feel free to half the recipe if you prefer a smaller amount.
To make Easy Vegan Alphabet Soup:
Heat the olive oil in a large pot over medium-high heat. Add the carrots, celery, onion, and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown.
Add the vegetable broth, diced tomatoes, bay leaves, and Italian seasoning and bring to a boil. Reduce the heat to a simmer, stir in the pasta, and cover and continue to simmer for about 20 minutes until the tomatoes and pasta are cooked.
Stir in the green beans, peas, corn, salt and pepper and cook another 5 minutes to heat through. Serve hot.
Serve easy vegan alphabet soup with cheesy vegan garlic bread or easy crispy vegan crackers on the side if you like. You can also sprinkle the soup with a little nutritional yeast or vegan parmesan for a cheesy taste. Yum!
See recipe notes for make ahead tips as well as substitution options.
Bon appetegan!
Sam Turnbull.
5 from 6 votes
(click stars to vote)
Easy Vegan Alphabet Soup
Healthy homemade soup recipe that's fun to eat! Perfect for lunches or an easy meal. Freezer-friendly. Gluten-free and oil-free options.
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Servings: 8 - 10 servings (makes about 3.5 quarts or 14 cups)
PRINT PIN COMMENT
Ingredients
- 1 tablespoon olive oil
- 2 medium carrots,, peeled and chopped
- 2 ribs of celery, chopped
- 1 yellow onion,, chopped
- 4 cloves garlic,, minced or pressed
- 8 cups vegetable broth
- 1 28 ounce diced tomatoes, (3.5 cups)
- 2 bay leaves
- 1 tablespoon Italian seasoning
- 1 cup dry alphabet pasta, (gluten-free if preferred)
- ¾ cup fresh or frozen green beans, chopped
- ¾ cup fresh or frozen peas
- ¾ cup fresh or frozen corn
- ½ teaspoon salt, (or to taste)
- ¼ teaspoon black pepper, (or to taste)
US Customary - Metric
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the carrots, celery, onion, and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown.
Add the vegetable broth, diced tomatoes, bay leaves, and Italian seasoning and bring to a boil. Reduce the heat to a simmer, stir in the pasta, and cover and continue to simmer for about 20 minutes until the tomatoes and pasta are cooked.
Stir in the green beans, peas, corn, salt and pepper and cook another 5 minutes to heat through. Serve hot.
Notes
Make ahead/ meal prep:Allow the prepared soup to cool completely before storing in an air-tight container in the fridge for up to 3 days or in the freezer for up to 3 months. Gently reheat in the microwave or in a pot on the stove adding more broth or water if needed to thin.
Oil-free: To make the soup oil-free use water or vegetable broth instead of the olive oil to sauté the vegetables.
Alphabet pasta:you can substitute the alphabet pasta for any other small shaped pasta noodle, chopped potatoes, or your favourite bean.
Nutrition
Serving: 1serving about 1 ¾ cups (recipe makes 8 servings) | Calories: 138kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 1117mg | Potassium: 411mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3433IU | Vitamin C: 19mg | Calcium: 66mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Cuisine: American, Canadian
Course: Soup
Author: Sam Turnbull
Cuisine: American, Canadian
Course: Soup
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Vegan Condensed Mushroom Soup (Perfect for casseroles) »
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Reader Interactions
Comments
Lena says
I'm going to make this and add diced tofu. looks yummy!!!Reply
Red says
Great post. Very NiceReply
Shelly Mitchell says
I am totally addicted to this soup, so fantastic! I also use a whole bag of frozen peas, fresh green beans, and 2 cans of cannellini beans (or black beans or whatever beans I have on hand).
This is a great recipe as it is so adaptable.Reply
Rachael Neusch says
FYI: The Vegetarian Vegetable soup from Campbell's isn't vegan because it has egg whites in the pasta.
Reply
Yuuri says
Yeah, same for this Polish brand Polmak Makaroniarnia's Alphabet Pasta – Wesote Literki. I didn't even think to check before buying I'm so upset whyyy I just wanted to eat alphabet pasta!
Reply
Diana says
Very tasty and easy to make! Thank you for the recipe.Reply
lena says
this looks wonderful! i'm going to make it and add tofu!!!!Reply
Sam Turnbull says
Wonderful! ENjoy!
Reply
Barbara Binstock says
Alphabet soup had to say on the label
"Vegetarian Vegetable" soup. I bought Campbell's
Vegetarian Vegetable years ago for my late husband
who grew up with it.Reply
Sam Turnbull says
Good to know!
Reply
