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    Home » Instant Pot » Instant Pot Vegetable Soup (vegan)

    Instant Pot Vegetable Soup (vegan)

    Published: Feb 7, 2018 · Updated: Jul 20, 2023 by Marlena Luna · This post may contain affiliate links. · 86 Comments

    Jump to Recipe Pin SaveSaved!
    Instant Pot vegetable soup in a white bowl.
    Vegetable soup in a white bowl with an Instant Pot in the background.

    Instant Pot Vegetable Soup is a classic homestyle recipe made with simple ingredients. It’s super easy to bring together making it an ideal weeknight dinner after a cold day. This vegan soup is great for meal prep and a perfect way to use up vegetables. 

    Vegetable Soup in a white bowl with a spoon.

    Whether you're new to the Instant Pot or a seasoned user, this Instant Pot vegetable soup recipe is for you.

    It's so easy to make, uses simple ingredients you have on hand, and tastes delicious!

    This rich and flavorful soup is sure to please even the pickiest of eaters.

    It delivers a "gotta have it" taste the whole family will love and will keep your Instant Pot busy all winter long.

    Ingredients and substitutions

    This homemade vegetable soup uses these simple ingredients.

    Vegetable Broth – You can use any vegetable broth you have on hand. For more flavor use vegetable bouillon cubes.

    Potatoes – Use Yukon gold or russet potatoes for the best results.

    Vegetables – Carrots, yellow onion, and celery make up the vegetables in this veggie soup. Feel free to swap them out or add more veggies such as green beans, baby spinach, or even bell pepper.

    Garlic – Garlic is a must. Use fresh garlic if possible, but if you don't have any on hand use garlic powder as a replacement.

    Canned tomatoes – Use canned diced tomatoes. You can use plain tomatoes or ones with added seasonings such as Italian seasoning or basil and garlic for more flavor.

    Seasonings – Dried oregano, dried thyme, fresh parsley, bay leaves, and salt and pepper are used to season the soup. You can add more seasonings or swap any out.

    1 bowl of vegetable soup with another  bowl of soup and an Instant Pot in the background.

    How to make vegetable soup in the Instant Pot

    This Instant Pot soup recipe comes together in minutes.

    1. To start, roughly chop the veggies into chunks.
    2. Next, toss all the ingredients into the Instant Pot. No need to sauté the vegetables, but you can if you'd like.
    3. Then, set the cooking time to 10 minutes using the manual or pressure cook function. Be sure the pressure release valve is in the sealing position, and you're done!
    4. Once the cooking time is up, allow the Instant Pot to naturally release pressure for 5-10 minutes. Then turn the pressure release valve to the venting position to release the rest of the pressure.

    That's it, now it's time to enjoy a big bowl of this comforting soup.

    If you don’t own an instant pot yet, get one here! And in the meantime, try the stovetop instructions in the recipe card below.

    Serving suggestions

    Pair this soup with a garden salad topped with BBQ ranch dressing and a side of breadsticks.

    Or keep it simple and enjoy it with crackers or crusty bread.

    A white bowl of vegetable soup filled with carrots, celery, tomatoes, onion and potatoes.

    Variations

    Feel free to swap out any of the veggies for seasonal vegetables or ones you may be needing to use up in your fridge.

    And, don’t be afraid to play around with the recipe.

    Try adding beans for protein. I suggest trying kidney beans, black beans, white beans, or lima beans.

    You can even add rice or pasta to the soup (see the notes in the recipe card for amounts). They'll add an extra dimension to this classic soup!

    Why you should make this Instant Pot recipe

    • It’s an easy recipe to bring together.
    • Full of healthy whole food ingredients.
    • Perfect for keeping warm on those cold days.
    • The ingredients are interchangeable with what you have on hand.
    • Great for using up leftover veggies.
    • It's a foolproof recipe.
    Vegetable Soup in a white bowl with parsley leaves.

    Keep warm with more vegan soups

    • Hearty potato corn chowder
    • Vegan noodle soup
    • One-pot veggie and wild rice soup
    • Creamy potato cauliflower soup
    • Southwest vegetable soup

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo be sure to share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  See ya there!

    Recipe

    A bowl of vegetable soup.

    Instant Pot Vegetable Soup

    prep time: 10 minutes minutes
    cook time: 10 minutes minutes
    Pressure Time: 15 minutes minutes
    total time: 35 minutes minutes
    servings: 5 bowls
    Instant Pot Vegetable Soup is a classic homestyle recipe made with simple ingredients. It’s super easy to bring together making it an ideal weeknight dinner. This healthy chunky vegetable soup is vegan, vegetarian, gluten free and allergy friendly!
    4.58 stars (331 reviews)
    Print Pin SaveSaved!

    Ingredients

    • 3 cups vegetable broth
    • 1 ½ cups water
    • 4 garlic cloves, minced (or 1 and ½ teaspoons garlic powder)
    • 1 medium yellow onion, chopped
    • 5 medium yukon gold or russet potatoes, or about 2lbs potatoes of choice
    • 4 celery stalks, chopped
    • 4 medium carrots, chopped
    • 1 15-ounce can diced tomatoes
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • ½ teaspoon onion powder
    • Handful of fresh parsley, chopped
    • 2 bay leaves
    • salt to taste, I use about 1 to 1 and ½ teaspoons Himalayan pink salt
    • pepper to taste
    Prevent your screen from going dark

    Instructions

    Instant Pot Instructions

    • Roughly chop the vegetables into big chunks.
    • Add everything to your Instant Pot. Make sure the liquid is covering the veggies. If you added extra vegetables you may need to increase the broth and seasonings.
    • Press the manual or pressure cook function and set the IP to 10 minutes at high pressure.
    • Allow the soup to naturally release pressure for at least 5-10 minutes, then turn the pressure release valve to the venting position to release the remaining pressure.
    • Carefully open the lid and give the soup a stir.

    Stovetop Instructions

    • Roughly chop the vegetables into big chunks.
    • Add everything to a large soup pot and bring to a simmer. Then cover and simmer for 35-45 minutes, stirring occasionally.
    • The soup is done when the vegetables are soft and the potatoes are tender.

    Serve warm with your favorite crackers, breadsticks, side salad, or crusty bread.

      Notes

      • To store: Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
      • Full flavor: Generously measure the seasonings for extra flavor.
      • Make ahead: This recipe is great for meal prep. Making it ahead of time allows the flavors to really come together enhancing the taste.
      • For more tomato flavor: Add a few Tablespoons of tomato paste to increase the tomato flavor.
      • Adding pasta: If you decide to add pasta to the soup, I suggest using no more than ¼ cup (½ cup for larger pasta), increasing the broth by at least 1 cup, and adding in extra seasonings.
      • Adding rice: If you decide to add rice to the soup, I suggest using about ¼ cup, increasing the broth by another ½ cup, and adding in extra seasonings.

      Nutrition

      Serving: 1bowl | Calories: 240kcal | Carbohydrates: 54g | Protein: 7g | Fat: 1g | Fiber: 7g | Sugar: 6g

      **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

      course: Instant Pot
      cuisine: American
      author: Marlena Luna
      Did you make this recipe?Please consider Leaving a Review!

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      Comments

        4.58 from 331 votes (331 ratings without comment)

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        Rate This Recipe




      1. Amy Botticello

        January 15, 2024 at 12:32 pm

        I craved a vegetable soup that looked like your photo today! This was very easy to prep. I used Penzey's turkey soup broth paste & water for the broth. I used one jumbo tomato (plus about 1 cup extra water). I also added green bean and stirred in chopped steamed zucchini after soup was cooked. I was delighted that my soup turned out just like your photo and was really fresh tasting and comforting. So glad I have leftovers! Thank you

        Reply
        • Marlena Luna

          January 16, 2024 at 12:38 pm

          I'm so glad the soup turned out perfect for you! It's a great recipe to customize and I love adding zucchini as well. Thanks for the great review!

          Reply
      2. Mac Heiden

        November 22, 2023 at 2:56 pm

        I am going to double this recipe, should I double the cook time as well?
        Thank you.

        Reply
        • Marlena Luna

          November 22, 2023 at 3:02 pm

          Nope, the cook time will stay the same. Enjoy!

          Reply
      3. Stefanie Chapko

        October 22, 2023 at 7:52 pm

        Made this tonight and it was amazing. Easy to follow and to make. Very hearty soup. Thank you for sharing this recipe which will now be my go to for veggie soup. :)

        Reply
        • Marlena Luna

          October 23, 2023 at 1:49 pm

          Thank you for the wonderful review, Stefanie!! I'm so glad you enjoyed the recipe!

          Reply
      4. Margaret

        July 24, 2023 at 7:39 am

        This is the third Instant Pot recipe I've made. What an easy and nutritious way to cook soup, and your recipe was delicious and satisfying--thank you!

        Reply
        • Marlena Luna

          July 24, 2023 at 9:47 am

          Hi, Margaret! I'm so glad you enjoyed the recipe. Thank you for your awesome feedback!

          Reply
      5. Carolyn T

        March 18, 2023 at 2:33 pm

        This simple soup is surprisingly flavorful and has quickly become my new favorite. Thank you!

        Reply
        • Marlena Luna

          March 24, 2023 at 3:44 pm

          Thank you for the wonderful feedback, Carolyn!

          Reply
      6. Michelle

        February 05, 2023 at 12:03 pm

        I did not hold out much hope for this recipe as it did not involve sautéing and usually one step recipes do not have a lot of flavor but I was happily very wrong. This was so easy, used up a bunch of veggies that were about to go bad and best of all it was delicious.

        Reply
        • Marlena Luna

          February 05, 2023 at 2:13 pm

          I'm glad the recipe didn't disappoint! Thank you for your wonderful review! Happy cooking!

          Reply
      7. Mary

        January 17, 2023 at 12:06 pm

        Being vegan, I love the name of your website. Made me chuckle! Thank you for posting this recipe. I was looking for a recipe to make for my elderly neighbor, and this one is perfect!

        Reply
        • Marlena Luna

          January 18, 2023 at 10:51 am

          I'm glad you found the humor in our name! :) Your neighbor will love the soup! Happy cooking!

          Reply
      8. Kandace, Kandace with a K

        March 06, 2022 at 11:27 am

        Hi, when adding the rice would it need to be added in with the ingredients? I'm cooking this in the crock pot instead, as I have the time.

        Reply
        • Marlena Luna

          March 07, 2022 at 2:51 pm

          I suggest cooking the rice separately and adding it in after the soup is done cooking. Enjoy!

          Reply
        • Diana

          September 23, 2022 at 6:20 am

          This is my go-to IP vegetable soup. I use a bag of frozen stew vegetables to make it even easier to make. Thanks for the great recipe!

          Reply
          • Marlena Luna

            September 24, 2022 at 8:41 am

            You are welcome, Diana! I'm so glad you love the soup! Frozen vegetables are a great idea. Definitely a time saver! Thanks for your wonderful feedback!

            Reply
      9. Michelle

        October 07, 2021 at 5:40 pm

        So Good! I used my own garden tomatoes instead of canned, because I have a million right now. I also was out of Oregano so I used Italian seasoning instead, it worked great. So thankful for this quick recipe that taste like you simmered it all day!

        Reply
        • Marlena Luna

          October 08, 2021 at 3:59 pm

          What a great use for your garden tomatoes! I'm so glad you enjoyed the soup!

          Reply
          • Rachel Yakubov

            November 29, 2021 at 9:28 pm

            Hi! Can I use a crockpot and slow cook this recipe??

            Reply
            • Marlena Luna

              November 30, 2021 at 9:22 am

              Yes! Add all of the ingredients to your slow cooker and cook on low for 5-6 hours or high for 3-4 hours. Enjoy, Rachel!

      10. Youvanna

        August 04, 2021 at 6:28 pm

        This recipient is delicious! I made this and followed the recipient exactly (which is not easy for me to do), and it came out great! It was filling and super flavorful. I even had some right out of the fridge the next day I will 100% make again. Even my non-vegan boyfriend loved it. Thank you for sharing your recipe!

        Reply
      11. Frances

        April 19, 2021 at 10:55 am

        Have you tried adding a can on beans to this soup? i am thinking it might need a bit more flavoring?

        Reply
        • Marlena Luna

          April 25, 2021 at 10:25 am

          A can of beans would be a great addition to the soup. Just drain and rinse them first.

          Reply
          • Nick C

            September 13, 2021 at 4:31 pm

            >Just drain and rinse them first.

            This isn't always necessary unless concerned with the sodium content of the canned beans. The liquid in the can is called Aquafaba. Lots of people use chick peas to source Aquafaba but it's in northern beans, black beans and other legumes. You can make it yourself by cooking your own beans. It's used as a sub for egg whites and as a thickener so I use it for my soups. You can also make Meringue out of it. It has some protein in it as well.

            Reply
      12. Juanita

        January 01, 2021 at 12:24 pm

        This soup is so easy and so delicious! I regularly make soups on the stovetop and the Instant Pot; however, I was looking for a recipe that I could share with a friend that is new to plant-based eating, is not a confident cook, and also just purchased an Instant Pot. I decided to make the soup, following the instructions as they are (which is a challenge for me-ha!), just to see how easy it would be for an inexperienced cook. The recipe is perfect!

        Reply
      13. Terrie

        November 15, 2020 at 5:47 pm

        This was super easy to make and very tasty! The whole family enjoyed it!

        Reply
      14. Christina Bruce

        October 15, 2020 at 11:07 am

        Why the need for water beyond the broth? Or could you use broth for all the liquid for extra flavour? Thanks!

        Reply
        • Marlena Luna

          October 15, 2020 at 1:41 pm

          You can definitely use all broth. Enjoy!

          Reply
      15. Marie

        March 26, 2020 at 7:43 pm

        I made this soup, and it was delicious! Now I would like to make it again for my brother, but he can't have tomatoes. How do I adjust the recipe to account for the lack of the diced tomatoes? Thanks!

        Reply
        • Marlena Luna

          March 26, 2020 at 9:56 pm

          I haven’t tried the soup without tomatoes, but I’m sure it can be delicious. I would suggest adding another vegetable like zucchini, squash, or anything else you may have on hand. Then taste and adjust the seasoning if needed. Enjoy, Marie!

          Reply
          • Marie

            March 28, 2020 at 12:51 pm

            Thank you! I added more potatoes and some broccoli, and then I added a bit more broth. It was perfect! My brother loved it and so did I! Your recipe is a definite keeper!

            Reply
            • Marlena Luna

              March 28, 2020 at 5:29 pm

              Yay! That’s so great to hear!! :)

          • Martie

            December 10, 2020 at 5:14 pm

            Tastes metallic to me. Maybe the tomatoes? My family didn’t like it at all.

            Reply
            • Marlena Luna

              December 14, 2020 at 3:35 pm

              I think you’re right, sounds like a bad can of tomatoes.

      16. Joan Freeman

        March 14, 2020 at 10:58 am

        I've made this a few times and it has great flavor and is ready to eat in no time.
        I dont add the potatoes, but use cannelloni beans instead. It's a good base for any veggies you want to add. I use green beans, zucchini, chopped kale, and fire roasted tomatoes, and zest of 1 lemon in addition to what's suggested. This tastes like a nice Tuscan vegetable soup.

        Reply
        • Marlena Luna

          March 14, 2020 at 12:33 pm

          That’s great to hear, Joan! This recipe definitely delivers on versatility to the veggies you have. I’m so glad you enjoy the soup!

          Reply
      17. Jenny H.

        January 18, 2020 at 9:04 am

        This was so good! I added sweet potatoes instead of potatoes and fire roasted diced tomatoes and red lentils with just a touch extra water. The flavour was amazing. Would like to try with regular potatoes sometime too.

        Reply
        • Marlena Luna

          January 19, 2020 at 8:55 pm

          Yum! Sweet potatoes sound like a wonderful addition.

          Reply
      18. Jen

        December 31, 2019 at 4:24 pm

        What if i add lentils? How much water should I add? Im like at that step...lol....

        Reply
        • Marlena Luna

          December 31, 2019 at 9:14 pm

          I would suggest cooking them separately for the best taste. If more liquid is added to the soup the seasoning will need to be adjusted as well.
          Lentils cook at a 2:1 (2 parts water to one part lentils).

          Reply
      19. Jane

        December 26, 2019 at 12:36 pm

        Really, really delicious! Thank you.

        Reply
      20. MT

        December 23, 2019 at 1:34 pm

        If I were to double this recipe, should I double the instant pot cooking time?

        Reply
        • Marlena Luna

          December 23, 2019 at 4:56 pm

          Nope, the cook time will remain the same. Enjoy!

          Reply
      21. Clare

        December 18, 2019 at 11:46 am

        Made this tonight for the first time and omg it was delicious. My partner is a fussy eater and recently we have decided to cut meat out of our diet. It went down perfectly, I added a tin of butter beans and made dumplings which I added after 15 mins simmering on the stove top. I got plenty of mmmms from him and will be definitely making this again.
        Thank you.

        Reply
        • Marlena Luna

          December 19, 2019 at 4:26 pm

          Sound delicious! I’m glad it was a hit!

          Reply
      22. Jenna Tills

        December 18, 2019 at 11:17 am

        Exactly what I wanted, thanks! I recommend adding a can of drained chickpeas for additional protein. I also used vegetable Better-than-bouillon and it was perfect. Much easier than lugging around stock.

        Reply
        • Marlena Luna

          December 19, 2019 at 4:24 pm

          Awesome! Glad you enjoy the recipe, Jenna.

          Reply
      23. Jane

        December 05, 2019 at 7:26 pm

        This was delicious! I'm putting this recipe in my 'do it again' file.

        Reply
        • Marlena Luna

          December 05, 2019 at 9:48 pm

          That’s great to hear, Jane!

          Reply
      24. Ty

        December 01, 2019 at 1:31 pm

        Did you use 4 bundles of celery stalks or 1 bundle that had 4 celery sticks? I hope that makes sense. Excited to make this.

        Reply
        • Marlena Luna

          December 01, 2019 at 4:12 pm

          I used 4 celery sticks from 1 bundle. Enjoy, Ty!

          Reply
          • Ty

            December 02, 2019 at 6:34 pm

            Made it. Very yummy. Thank you!

            Reply
            • Marlena Luna

              December 02, 2019 at 9:50 pm

              Awesome!

      25. Denise

        November 24, 2019 at 2:17 pm

        Literally, just made this soup! My husband and 11 yo son both ate a bowl.

        Reply
        • Marlena Luna

          November 24, 2019 at 5:13 pm

          That's awesome to hear, Denise! :)

          Reply
      26. Scherrie

        November 11, 2019 at 8:47 am

        I'm going to make this tomorrow for dinner. It sounds so good. Cant wait. It also seems very easy.

        Reply
        • Marlena Luna

          November 11, 2019 at 1:13 pm

          It’s super easy and definitely one of my favorite soups! Enjoy, Scherrie!

          Reply
      27. Brenda

        October 08, 2019 at 10:12 am

        How much beans would you add and do you need to increase the liquid?

        Reply
        • Marlena Luna

          October 09, 2019 at 4:20 am

          I suggest adding one 15oz can or 1 and 1/2 cups of beans. There should be no need to increase the liquid since the beans don’t absorb it. Enjoy, Brenda!

          Reply
      28. Courtney

        September 25, 2019 at 1:17 pm

        I know this is a vegan recipe, but if I decided to add frozen chicken tenderloins, how would you suggest I adjust the cooking time and fluids?

        Reply
        • Marlena Luna

          September 25, 2019 at 3:08 pm

          Hi Courtney!
          Since I am vegan I can only give you my recommendation. If they are precooked I would suggest adding them to the soup along with the remaining ingredients to be pressure cooked. If they aren’t cooked, I’d suggest precooking them first. Then add them to the soup before pressure cooking. There should be no need to add more time or adjust the liquid.

          Reply
      29. Natasha

        May 21, 2019 at 2:34 pm

        I loved it but my family found it had to much spice, especially the oregano. My 6 & 4 year olds wouldn't touch it :-(
        It smelled delicious cooking, though!

        Reply
        • Marlena Luna

          May 24, 2019 at 1:09 pm

          I'm sorry your family wasn't too fond of the soup, but I'm glad you loved it, Natasha. The spices can be toned down next time to their taste.

          Reply
      30. Mary Sink

        April 12, 2019 at 12:12 pm

        My husband and I are not vegan but this we are IN LOVE with this recipe. Our babies even ate it!

        Reply
        • Marlena Luna

          April 13, 2019 at 11:58 am

          That's wonderful to hear, Mary! I try to create recipes that will appeal to everyone, so I'm glad the family loves the soup! :)

          Reply
      31. Crystal

        February 07, 2019 at 10:10 am

        Can I just use water instead of veggie broth?
        I’d like to just negate the extra sodium..
        Do you think I can get a decent flavor??
        Thank you!

        Reply
        • Marlena Luna

          February 07, 2019 at 12:39 pm

          I think water would be too bland. Maybe try an organic low sodium vegetable broth and lessen the added salt? Or you can also make your own broth by simmering veggie scraps with a few seasonings for 45 minutes then strain.

          Reply
      32. Brittany

        January 29, 2019 at 8:29 am

        Snow here with frigid cold temps, so definitely not venturing to the grocery store with all my kids. Just threw this recipe together using leftovers from a veggie tray and the last few potatoes in the bag.
        Turned out perfect and perfect so a cozy indoor kinda day!

        Reply
      33. Poet

        November 14, 2018 at 4:52 am

        I just brought the Instant Pot so I can make healthier meals. This recipe is simple and inexpensive. Thanks so much!

        Reply
        • Marlena Luna

          November 14, 2018 at 10:35 pm

          Thank you! :)

          Reply
      34. Vivian Weigel

        September 21, 2018 at 2:12 pm

        Easy, simple and delicious recipe !

        Reply
        • Marlena Luna

          September 22, 2018 at 9:04 am

          Thank you so much Vivian!

          Reply
      35. Lisa

        August 26, 2018 at 7:12 pm

        Easy, delicious, 3 year old loved it!

        Reply
        • Marlena Luna

          August 31, 2018 at 8:01 pm

          That's awesome Lisa! :)

          Reply
      36. Joanne Simeon

        July 19, 2018 at 4:38 am

        If you add canned beans using the instant pot when do you add them?

        Reply
        • Marlena Luna

          July 19, 2018 at 10:47 am

          To avoid overcooking the beans, I would suggest adding them in after the soup has cooked (step 5). Then, close the lid and allow the soup to sit on warm for a few minutes. Enjoy Joanne! :)

          Reply
      37. Nicole

        April 21, 2018 at 7:04 am

        I made this soup on the stove top for a quick lunch for my husband and father who were doing some spring outdoor work. I served it with sour dough bread, not much else in the house. They both loved it. My husband said it was even better the next day. I am not vegan so the only thing i changed with chicken broth for the vegetable broth. Solid recipe, I can't wait to check out what else you have.

        Reply
        • Marlena Luna

          April 23, 2018 at 1:09 pm

          That's so great to hear Nicole!! And your husband's right, the leftovers are amazing! :)

          Reply
      38. Caitlin

        February 25, 2018 at 7:34 pm

        Sounds so cozy - and looks so colorful! My kind of soup!

        Reply
        • Marlena Luna

          February 27, 2018 at 10:07 am

          Thank you Caitlin! It's been my favorite soup lately. It's so easy and tasty! :)

          Reply
      39. Ashley

        February 12, 2018 at 11:30 pm

        I just love a good, wholesome, delicious meal that comes together in minutes. Thanks for sharing this!

        Reply
        • Marlena Luna

          February 17, 2018 at 5:10 pm

          Enjoy! :)

          Reply

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      Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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