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Spicy Veggie Soup

December 26, 2020 | By Jeremy Scheck | 20 Comments

This Spicy Veggie Soup manages to be both hearty and light, and it happens to be vegan. You can obviously adapt it with whatever vegetables you have and leave out anything that you don’t like. This soup is an excellent way to use up any leftover veggies or grains you might have. For example, I had left over quinoa in the fridge, but pasta, rice, or barley would also be delicious.

You can also totally adjust the level of spice to your liking. If you don’t want it spicy at all, just omit the red pepper flakes and jalapeño. If you like it really spicy, you can choose a hotter chili or double up on the jalapeño. This is really customizable, and you should not feel like you need to make it exactly as I did.

Even though I do eat meat, I like to add beans for vegan protein, but you could also add sausage or ground beef to this if you wanted to.

Video Tutorial

@scheckeats

would be great with some sausage or ground beef too, but I kept it vegan. #soup #vegan #vegansoup #glutenfree #vegetables #cooking #food #foodtiktok

♬ Forest – Pink Hoodie
Yield: 6-8 servings

Spicy Veggie Soup

Ingredients

You can chop the ingredients as you go -- they are listed in order.

  • 2-3 tablespoons extra virgin olive oil
  • 1 sliced onion
  • 3 chopped ribs of celery
  • 2 chopped carrots
  • 1 chopped jalapeño (leave the seeds in)
  • 8 cloves chopped garlic
  • 2 chopped bell pepper
  • 1 cup diced sweet potato
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Red pepper flakes, to taste
  • Dry oregano, to taste
  • 2-3 tablespoons tomato paste
  • 2 cans of beans (I used cannellini beans and chickpeas)
  • 4 cups vegetable broth
  • 2 cups water
  • 1 bag frozen mixed green veggies
  • 1-3 tablespoons soy sauce (or GF/Soy free sub)
  • 1-3 tablespoons vinegar (such as balsamic or apple cider)

Instructions

  1. In a large pot set over medium-low heat, add your olive oil. Then add each vegetable as you finish chopping them (in order) from the onion until the sweet potato.
  2. Add the salt, pepper, red pepper flakes, and oregano.
  3. Then add in the tomato paste and cook 3-5 minutes (stirring often) until the tomato paste is no longer raw.
  4. Add in the beans, vegetable broth and water. Cover and let simmer 15 minutes.
  5. Add in the frozen veggies.
  6. Season with soy sauce and vinegar (MAKE SURE TO TASTE AS YOU GO).
20 Comments
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Comments

  1. Made this today, it was great! very easy to use whatever veggies you have at home. I also added chicken in mine and it worked great.

    I’ve made several of jeremy’s recipies and they are always delicious! my family is always so impressed when I use his recipies to cook for everyone!

  2. Made this this morning! Used leftover vegetables and added tempeh and lentils, it was a really great way to start a cold day and my family liked it a lot too! Going to be trying the crispy potatoes next!

  3. Just made this for lunch and it is amazing. The perfect post-holiday lunch/dinner to warm you up that still feels light and pairs well with other sides.

    The recipe is also so customizable, so you can definitely have fun with it!

    Thank you Jeremy ☺️

  4. Just made this for lunch and it is amazing. The perfect post-holiday lunch/dinner to warm you up that still feels light and pairs well with other sides.

    The recipe is also so customizable, so you can definitely have fun with it!

    Thank you Jeremy ☺️

  5. I made this recipe today and it was perfect. Jeremy is totally right that you can add the veggies to the pot as you chop them. I didn’t have jalapeños on hand, but this was delicious with just the red pepper flakes. I’m freezing some and I would definitely make it again.

  6. I made this today and my family loved it except i accidentally made it a bit too spicy WHOOPS it’s super yummy!!! i made it with italian sausage in a smaller pot for the rest of my family and then kept it vegan for myself:) I skipped out on the bell peppers and used frozen broccoli along with quinoa and it was DELICIOUS!!!! perfect for this rainy day we were having:)

  7. This was delicious, and such a great way to use of vegetables. I added a little ginger and used frozen cauliflower and green beans. It was super easy and so good!

  8. I made this yesterday and my whole family loved it! Just enough spice so that it wasn’t boring. Plus there were sooo many veggies and beans that it was super filling, and it made 6 good servings 🙂

  9. As someone who often tries to do the most when cooking, its recipes like this that remind me that the simpler things can be just as good, if not better. This veggie soup is seriously SO good I almost finished the whole serving on my own. Jeremy, thank you for always sharing recipes that not only surprise & excite, but ones that are simple and just as good as complicated ones, like this soup.

  10. Made this soup today! Didn’t have peppers so I added a few other veggies and it turned out great! Will definitely be making this again.

  11. I made this yesterday and it was great! I substituted lentils for the beans and added some chard and broccoli for extra vegetables. The spices were perfect, it was so flavorful! My family really enjoyed it as well. Thank you for this simple, customizable recipe.

  12. I made this soup today and it turned out so well! I ended up leaving out some veg I wasn’t a fan of and adding in some other things. I love how easy this recipe is to customise, I’ll definitely be making it again in the future!:)

  13. This soup was really good, I’ve never thought to add soy sauce and apple cider vinegar to soup but it really brought out the flavor!

  14. When I tell you this soup changed my life. It’s so good, so easy to make, and absolutely worth it 10/10 I’m obsessed. Thank you for this!!!

  15. I am obsessed with this recipe! I skipped the frozen veggies and used lentils instead of chickpeas but it came out so amazing, flavorful, and hearty. My whole family ate these leftovers for two days and loved it. Highly recommend especially if serving to a big group.

  16. Great recipe, and works great as a template if you happen to have any other veggies on hand. Super filling and hearty!

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