One-Pot Gluten-Free Vegan Vegetable Soup Recipe

This One Pot Vegetable Soup is a warm, comforting bowl that’s perfect for chilly evenings. Light yet satisfying, it’s full of vegetables, easy to customize, and naturally gluten-free and vegan. The recipe comes together in a single pot for minimal cleanup, and it freezes well for future meals.

This simple vegetable soup is one of those go-to recipes that adapts to whatever you have on hand. Use fresh or frozen vegetables, swap the broth to suit your preference, and add pasta, beans, or cooked meat if you want a heartier meal. It’s forgiving, flavorful, and great for batch cooking.

What Makes This Vegetable Soup So Good

• One pot: Everything cooks together for easy preparation and cleanup.
• Freezes well: Make a big batch for meal prep or quick weeknight dinners.
• Customizable: Add or swap vegetables, beans, pasta, or cooked protein.
• Light and flavorful: A healthy, satisfying bowl without being heavy.

Ingredients

Full ingredient amounts are listed below for the yield provided in the recipe card.

• Diced tomatoes: Canned diced tomatoes are convenient and add body to the broth.
• Diced onion: Sweet, yellow, or white onions all work—onion brings depth of flavor.
• Diced potatoes: Yukon Gold or other waxy potatoes hold their shape best.
• Baby lima beans: Or substitute green beans, chickpeas, or butter beans.
• Corn: Fresh, frozen, or canned corn all work well.
• Carrots: Sliced carrots add sweetness and texture.
• Vegetable broth: Use vegetable broth to keep the soup vegan; chicken or beef broth may be used if not keeping it vegan.
• Okra: Added near the end so it stays tender without overcooking.
• Salt and pepper: Season to taste at the end of cooking.

Recipe yield: about 16 servings. Prep time: 30 minutes. Cook time: 3 hours. Total time: approximately 3 hours 30 minutes.

How To Make Vegetable Soup

Follow these steps for a flavorful, comforting pot of soup. This method is forgiving—adjust times and ingredients to suit what you have on hand.

1. In a large 12-quart pot, combine the diced tomatoes, diced onion, diced potatoes, baby lima beans, corn, sliced carrots, and vegetable broth.
2. Bring the mixture to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and let the soup simmer gently. Cook for about 2–3 hours, stirring occasionally, until the vegetables are tender and flavors have melded.
4. About 15 minutes before serving, add the sliced okra so it cooks through but remains tender.
5. Taste and adjust seasoning with salt and pepper.
6. Serve hot with crusty bread or over rice, if desired.

The long, slow simmer concentrates flavors and gives the potatoes and beans a tender, silky texture. Adding okra at the end prevents it from becoming overly soft.

What Can I Add To Vegetable Soup?

This soup is extremely adaptable. Here are some popular additions and swaps to make it your own:

• Any small pasta (ditalini, small shells, or elbow macaroni).
• Green beans, peas, or canned chickpeas for extra protein.
• Leafy greens like spinach, kale, collards, or chard—add near the end to wilt.
• Broccoli or cauliflower florets.
• Sweet potatoes or cubed butternut squash for more sweetness and heartiness.
• Zucchini or yellow squash added in the last 20 minutes of cooking.
• Cooked stew beef or shredded cooked chicken—brown or cook meat separately and add toward the end.

Notes & Tips

1. Broth: Vegetable broth keeps this vegan. If you prefer, substitute chicken or beef broth—especially if adding meat later.
2. Vegetables: Swap in frozen vegetables or whatever is in season. Frozen vegetables are convenient and work well here.
3. Handy measurements: 3 cups diced onion ≈ 3 small or 2 medium onions; 3 cups diced potatoes ≈ 3 medium potatoes; 1¾ cups corn ≈ about 3 fresh ears.
4. Storage: Once cooled, store soup in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze portions in freezer-safe containers or bags for 2–3 months.

Tools You May Need

• Large 12-quart stock pot
• Wooden spoon or long-handled spoon for stirring
• Sharp chef’s knife and cutting board for chopping vegetables

If you make this One Pot Vegetable Soup, leave a comment to let us know how it turned out. We love hearing feedback and answering questions. Tag your photos on social media with #BakersTable so we can see your variations and ideas.