You may think all alphabet soup is already vegan, but upon inspection of the canned alphabet soup I looked at in the grocery store, the first ingredient listed was beef broth! Why they referred to it as vegetable soup is beyond me. But not to worry, it’s very simple to make homemade soup that is not only totally vegan-friendly, but it tastes waaaaayyyy better than that canned stuff. Introducing my Easy Vegan Alphabet Soup recipe!
This homemade alphabet soup recipe is jam-packed with veggies making it super healthy and nutritious! I’ve even included gluten-free and oil-free options for those who it interests. This is a great recipe for your lunch box and it also freezes wonderfully so you can make it ahead of time and have it ready to go for an easy meal.
My recipes does make a large amount of soup, about 14 cups, so feel free to half the recipe if you prefer a smaller amount.
To make Easy Vegan Alphabet Soup:
Heat the olive oil in a large pot over medium-high heat. Add the carrots, celery, onion, and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown.
Add the vegetable broth, diced tomatoes, bay leaves, and Italian seasoning and bring to a boil. Reduce the heat to a simmer, stir in the pasta, and cover and continue to simmer for about 20 minutes until the tomatoes and pasta are cooked.
Stir in the green beans, peas, corn, salt and pepper and cook another 5 minutes to heat through. Serve hot.
Serve easy vegan alphabet soup with cheesy vegan garlic bread or easy crispy vegan crackers on the side if you like. You can also sprinkle the soup with a little nutritional yeast or vegan parmesan for a cheesy taste. Yum!
See recipe notes for make ahead tips as well as substitution options.
Bon appetegan!
Sam Turnbull.
Healthy homemade soup recipe that's fun to eat! Perfect for lunches or an easy meal. Freezer-friendly. Gluten-free and oil-free options.
- 1 tablespoon olive oil
- 2 medium carrots, peeled and chopped
- 2 ribs of celery, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 8 cups vegetable broth
- 1 28 ounce diced tomatoes (3.5 cups)
- 2 bay leaves
- 1 tablespoon Italian seasoning
- 1 cup dry alphabet pasta (gluten-free if preferred)
- 3/4 cup fresh or frozen green beans, chopped
- 3/4 cup fresh or frozen peas
- 3/4 cup fresh or frozen corn
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
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Heat the olive oil in a large pot over medium-high heat. Add the carrots, celery, onion, and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown.
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Add the vegetable broth, diced tomatoes, bay leaves, and Italian seasoning and bring to a boil. Reduce the heat to a simmer, stir in the pasta, and cover and continue to simmer for about 20 minutes until the tomatoes and pasta are cooked.
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Stir in the green beans, peas, corn, salt and pepper and cook another 5 minutes to heat through. Serve hot.
Make ahead/ meal prep: Allow the prepared soup to cool completely before storing in an air-tight container in the fridge for up to 3 days or in the freezer for up to 3 months. Gently reheat in the microwave or in a pot on the stove adding more broth or water if needed to thin.
Oil-free: To make the soup oil-free use water or vegetable broth instead of the olive oil to sauté the vegetables.
Alphabet pasta: you can substitute the alphabet pasta for any other small shaped pasta noodle, chopped potatoes, or your favourite bean.
Nutrition
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this looks wonderful! i’m going to make it and add tofu!!!!
Alphabet soup had to say on the label
“Vegetarian Vegetable” soup. I bought Campbell’s
Vegetarian Vegetable years ago for my late husband
who grew up with it.
Good to know!