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There’s nothing as comforting or nourishing on a chilly day as homemade soup or stew. Whether you’re a newbie cook or a longtime soup-maker, this collection of our favorite vegan soup and stew recipes has something for everyone, from creamy chowders to chunky stews, noodle soups, and lots more. Oil-free and loaded with wholesome ingredients, they’re wickedly healthy, too. Be sure to make plenty—these one-pot wonders taste even better the next day, and leftovers are the perfect ready meal for a busy night.

For more comforting meal ideas check out our cozy curries or these hearty chilisIn the mood for pasta? You’ll love browsing our vegan mac and cheese recipes.

Easy Vegan Corn Chowder

This cozy corn chowder is as popular with little ones as it is with adults. Fresh parsley and thyme give it an herbal lift, and a single potato plus almond flour thicken it up nicely. Pro tip: An immersion blender is a godsend for blending soup—it’s quick, and there’s so much less mess!

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Best-Ever Beefless Stew

Even the most ardent meat-eaters won’t miss the meat in this scrumptious stew. Large cubes of portobello mushroom add rich meaty flavor while fresh rosemary and parsley make the velvety tomato broth one to savor. Note: If you don’t have fresh rosemary, use dried rosemary instead.

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Vegan Kidney Bean Dal

Combat cold weather blues with this luscious lentil and kidney bean dal flavored with fresh ginger and an array of warming herbs. Notes one reader: “Yummy! Served it to my non-vegetarian parents with some tortillas on the side and they really enjoyed it as well.”

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Jackfruit Jambalaya

Take a road trip through Louisiana with this full-flavored vegan jambalaya. Creole seasoning does the heavy lifting when it comes to flavor and canned green jackfruit adds a meaty texture, reminiscent of traditional jambalaya. This recipe is fast-becoming a fan-favorite, or as one reader puts it: “One of the best dishes I have made, vegan or not!”

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Jackfruit Chowder

Plenty of potato and a kaleidoscope of colorful veggies come together in this hearty chowder. Mild-flavored jackfruit soaks up the subtle, earthy flavors of the veggies, and fresh thyme and parsley add a charming green-earthiness that makes every mouthful a delight.

Jackfruit Vegan Jambalaya in a large pot with a spoon to the side - Hearty vegan fall stew View Recipe

Slow-Cooker Split Pea Soup

Take a stroll down memory lane with this easy split pea soup. Just a touch of smoked paprika is all you need to add rich, smoky flavor—no ham bone required! Grandma would be impressed. Hungry for more split pea goodness? Try our ultra green Split Pea and Chard Soup.

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Caribbean Black Bean Soup with Mango Relish

This restaurant-quality soup is surprisingly easy to make. Brown rice, seasoned black beans, tender veggies, and a spicy-sweet mango topping create a heavenly mash-up of flavors. Writes one reader: “My parents converted to WFPB eating after I made this for them.” Note: You can use fresh or frozen mango.

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Lentil Vegetable Soup

Crammed with meaty brown lentils and staple veggies, this satisfying soup is a longtime fan favorite. As one reader put it: “So delicious! My husband wants me to make this every week!”

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Vegan Pozole

If you’re new to pozole you’re in for a treat! Popular at festive occasions, pozole is a spicy Mexican stew featuring hominy, a dried corn that has been alkalized into deliciously plump bean-like morsels. Note: You can find canned hominy in many grocery stores in the U.S.; it’s also available at Mexican grocery stores and online.

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Vegan Potato Leek Soup

In this velvety winter soup, the flavors of creamy potato, garlic, leek, and smoked paprika come together in your slow cooker. You’ll savor every mouthful. One fan writes: “I’ve made it many times, and it’s always delicious. …That smoked paprika makes it.”

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Creamy Wild Rice Soup

Brimming with mushrooms and purple-hued wild rice, this creamy rustic soup is set to impress. The only downside? There’s never enough, so make a double batch; you won’t regret it. As one mom notes, “Family loved it, even my teenagers!”

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Tempeh Chili

In this stand-out kidney bean chili, hearty tempeh and smoky fire-roasted tomatoes add robust flavor while fresh jalapeño and chili powder kick up the spice factor. Add lemon juice just before serving for a zesty finish that perfectly rounds out the flavors. Writes a fan: “Can’t recommend this enough!” 

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Harvest Moon Squash Soup

This smooth butternut squash soup deserves a spot in every vegan’s recipe box. The success lies with a blended base of butternut squash seasoned with sundried tomatoes and smoked paprika for a subtly smoky flavor. For a fancy presentation, garnish with wild rice.

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Quick and Easy Noodle Soup

Made with pantry staples, this cozy noodle soup has a chicken soup-like flavor thanks to the combination of dried marjoram, sage, and thyme. Notes one reader: “I love this recipe. I make batches of it when I need comfort food or when I’m getting under the weather or just because it’s tasty.”

Jackfruit Vegan Jambalaya in a large pot with a spoon to the side - Hearty vegan fall stew View Recipe

Butternut Squash and Red Bean Stew

Kidney beans add an earthy heft to this comforting and perfectly balanced stew, while tender butternut squash adds natural sweetness, effortlessly balancing the acidity of tomato. Serve as is or over your favorite grain.

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Tortilla Soup

With a full-bodied tomato-veggie base studded with green peas and corn, this vegan tortilla soup is tasty with a capital “T.” Garnished with crispy oil-free tortilla strips, creamy avocado, fresh tomato, green onions, and cilantro, there is as much gastronomic magic above the waterline as there is below.

Jackfruit Vegan Jambalaya in a large pot with a spoon to the side - Hearty vegan fall stew View Recipe

Harvest Vegetable Instant Pot Minestrone

Starring cooked-from-scratch white beans, a scrumptious root vegetable medley, and dried shell pasta, this rustic minestrone comes together quickly in an Instant Pot or other multicooker. One reader notes: “This is super popular at our house. Even my SAD-eating 12 year old loves it.” Also see our Vegan Minestrone Soup with Potatoes and Kale.

Jackfruit Vegan Jambalaya in a large pot with a spoon to the side - Hearty vegan fall stew View Recipe

Thai Vegetable Noodle Soup

Ready in 25 minutes, this nourishing noodle soup is a boon for busy weeknights. The recipe gets its yummy flavor from a simple homemade Thai Spice Blend. You’ll feel like a five-star chef after this one! One fan reports: “This is so easy and phenomenal. … A new favorite staple.” For more Asian noodle soups, try: Wild Mushroom Vegan Pho, Vegan Miso Soup with Noodles and Tofu, and Garlicky Bok Choy Noodle Soup.

Jackfruit Vegan Jambalaya in a large pot with a spoon to the side - Hearty vegan fall stew View Recipe

Cream of Broccoli Soup

With less than 10 ingredients this creamy-earthy soup features broccoli, frozen peas, potato, garlic, and fresh dill. It’s perfect for when you want something deeply sustaining yet simple to make. Pro tip: If your soup is too thick, thin to the desired consistency with water, broth, or plant milk. Also check out Creamy Vegan Broccoli Chowder with Garlic Croutons.

Jackfruit Vegan Jambalaya in a large pot with a spoon to the side - Hearty vegan fall stew View Recipe

Vegan Vegetable Korma

Get your korma fix with this scrumptious oil-free plant-based version. Fresh ginger, cardamom, and other tantalizing spices add melt-in-your-mouth flavor to a creamy cashew-enriched sauce sweetened with dates and packed with fork tender veggies. Serve with steamed brown basmati grains or whole wheat naan.

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Cannellini Bean, Kale, and Orzo Soup

Lemon juice and zest shine brightly in this toothsome soup, while a light broth—the kind that tastes amazing when you’re sick—carries an array of veggies, white beans, and orzo pasta. “The ingredients are simple and the flavor is delicious,” comments one reader. See also: Tomato-Vegetable Shorba with Orzo.

Jackfruit Vegan Jambalaya in a large pot with a spoon to the side - Hearty vegan fall stew View Recipe

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Kim L.1 week ago
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Made it this week and it was AWESOME!! However, I did make a few tweaks:
1. I didn’t use dried Italian seasoning, instead I used whatever fresh herbs I had – organo & thyme
2. I didn’t add parsley
3. I added more tomato paste
4. And I added several splashes of red wine

Davie Ganace1 week ago
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Happy heathy life

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about the author

Lisa Esile, MS

Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.

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