It’s so cold outside, which means it’s time to break out the winter soup recipes! The Papa and The Kids absolutely love this soup, and they’re excited to have you all try it as well. I personally am excited about it because this vegetable soup recipe has become one of my kids’ favourite winter comfort foods to eat. It’s also a great way to have more veggies on the plate.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Berries, Buckwheat, Cane/Refined Sugar, Cinnamon, Citrus, Corn, Garlic, Lupin, Mushroom, Mustard, Oat, Pea & Pea Protein, Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Yeast
Friendly To: Diabetic, EOE, Vegan
Compatible With: Cruciferous Free (use a different leafy green of choice), Peppercorn Free (omit the white pepper or swap for ground ginger)
Related Recipe: Leek & Potato Soup (Gluten Free, Vegan, Top 8 Allergy Free)
Your Free-From Soup Questions Answered
Can I use Vegetable Broth Instead of Water?
Yes! Feel free to use your favorite vegetable broth in place of water in this recipe for extra flavour. You can even use 50% broth and 50% water. Be careful with store-bough broth as many are made on shared equipment with major allergens, and contain lots of sodium.
Related Recipe: Parsnip & Carrot Soup (Gluten Free, Vegan, Top 8 Allergy Free)
Can I use an Instant Pot For Vegan Soup Recipes?
You can use an Instant Pot, Crock-pot, or Multi-Function Cooker for your soups. Be sure to use the right settings for time and temperature. I opted for the stove-top when making this recipe.
Can I Use Other Seasonings?
Totally. The nice thing about this recipe is that it’s full of flavour, even through you aren’t using loads of different seasonings. Italian seasoning would make a lovely addition to this recipe, and for those who like heat, use some red pepper flakes.
Related Article: Potato Varieties
Can I Use Different Beans In This Recipe?
The white beans used in this recipe are cannellini beans. They have an amazing creamy texture and mild flavour. You can use other beans such as butter beans or navy beans if you’d like to keep the texture and flavour in the same general ballpark.
Other beans can be used as well, but make sure you love their taste and texture in soup before using them.
I Can’t Eat Beans. Can I Use Lentils Instead?
You can use red lentils (or your favorite colour) in place of the beans in this recipe. It will change the overall texture and taste, and may effect your cooking time as well. You may want to cook your lentils separately, then add them in at the end.
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Pin Recipe Add to Your Recipe Lists/CollectionEquipment
- Cutting Board
- Knife
- Large Pot
- Pressure Cooker with Soup Setting is Optional
Ingredients
- 8 TBSP Oil of Choice for Cooking I used extra virgin olive oil
- 200 g Organic Celery (about 7.5 ounces), cut into large bite-sized pieces
- 458 g Organic Carrots (16 ounces), cut into large bite-sized pieces
- 470 g Organic Yellow Onion (about 16.5 ounces), diced large
- 850 g Organic Cannellini Beans (30 ounces/2 regular cans)
- 800 g Organic Crushed Tomatoes (28 ounces)
- 400 g Organic Potatoes (14 ounces), cut into large pieces
- 190 g Organic Kale (7 ounces), ribs removed and chopped
- 5 tsp Sea Salt
- 1/2 tsp Organic Dried Thyme
- 1/2 tsp Organic Ground White Pepper
- 900 mL Water (4 cups)
Instructions
- Wash and prep all of your vegetables.
- Heat a pot on medium-high heat and add the oil.
- When your oil is heated, add your celery, carrot, and onion. Optionally, add 1 teaspoon of salt.
- Allow the vegetables to brown a bit, and stir as necessary to prevent burning. Cook for 20 minutes.
- Add all of your other ingredients and mix everything very well.
- Reduce the heat to medium-low and add a lid. Your soup should be at a simmer.
- Simmer for one hour. Remove the lid, stir well, and serve.
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