If you’re more of a minimal ingredients kind of person, you’ll probably be fairly intimidated by the list below. BUT if you’re a fan of a good clean out the fridge/pantry type of recipe, then I think this is right up your alley. Especially if you’re looking for a way to add a bunch of plant points* or diversity to your diet! The recipe I’ve created down below contains 10 different plants (if you top it with some cashew Parmesan) with ways to add even more.
*I think Dr. B of Fiber Fueled would approve 🙂
Since being able to open up my food options, I was SO excited to introduce farro! Up until a couple of months ago, I hadn’t ever tried it, but now it’s one of my favorite grains. I absolutely love the texture it brings to soup, and it also contains a decent amount of protein (5 grams per 1/4 cup dry). We’ve been using the 10-minute farro from Trader Joe’s…
The beauty of this soup is that you can customize it to what you have on hand and make some swaps if needed. Or you can even add more ingredients! I’ve made this a few times adding in shredded cabbage, using garbanzo beans instead of kidney, and sweet potatoes in place of russets (or doing a mix).
One-Pot Hearty Vegetable Soup
Vegan, soy-free, oil-free option
- 1 large yellow or sweet onion, diced
- 5-6 garlic cloves, peeled and minced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon coconut sugar
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 TBSP tomato paste
- 4 cups vegetable broth (I used the recipe from Fiber Fueled)
- 28oz can fire roasted tomatoes
- 1 heaping cup diced russet potatoes (or your choice of potato)
- 1 1/2 cups kidney beans (black beans or garbanzo beans work well, too)
- 1 cup 10-minute farro*
- 2 cups of packed, chopped kale
- 2 TBSP nutritional yeast (optional)
*I have only made this using farro, so if you are gluten-free, I would omit and serve this soup over cooked rice or quinoa. In doing so, this will result in a thinner consistency as the farro adds most of the bulk.
- In a large pot over medium heat, sauté the onion, garlic, carrots, and celery using either 1-2 teaspoons of oil or broth. Cook for about 7-10 minutes, stirring frequently and adding any additional oil/broth if veggies begin to stick. You want the onions to be translucent, and the carrots to start softening.
- Next add in the cumin, paprika, coconut sugar, salt, and pepper and cook for an additional minute before adding in the tomato paste.
- Add in broth, tomatoes, and potatoes; bring to a boil and then reduce to a simmer. Cook until potatoes are fork tender (approximately 15-20 minutes). If you would like a thinner soup, you can add extra broth or water at any point.
- Once the potatoes are tender, add in the farro and kidney beans and cook for 10 minutes.
- Lastly add in the chopped kale and nutritional yeast, if using. Cook until kale is softened, but a bright green. Add extra salt/pepper if needed.
- Enjoy!! Pairs perfectly with a fresh baked loaf of sourdough bread and a sprinkle of vegan parmesan!*
- Refrigerate or freeze any leftovers in an airtight container.
*we’ve been enjoying Minimalist Baker’s vegan Parmesan cheese.
Please let me know if you give this recipe a try!