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.
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)
- 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.
- Add the salt, pepper, red pepper flakes, and oregano.
- Then add in the tomato paste and cook 3-5 minutes (stirring often) until the tomato paste is no longer raw.
- Add in the beans, vegetable broth and water. Cover and let simmer 15 minutes.
- Add in the frozen veggies.
- Season with soy sauce and vinegar (MAKE SURE TO TASTE AS YOU GO).
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.