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Is there anything more nourishing to the senses than a big beautiful pot of homemade vegan soup or stew? Packed with grains, beans, veggies, herbs, and spices, these scrumptious, family-friendly stews are a breeze to prepare, plus they store well in the fridge and/or freezer. Need to pack lunch for school or work? A thermos of steaming vegan soup is in a league of its own. We hope you enjoy these comforting whole-food, plant-based stews and soups as much as we do.

For more cozy meal ideas for winter, check out:

 

Creamy Roasted Cauliflower Soup

In this simply delicious 10-ingredient soup, nutmeg, cayenne pepper, and fresh herbs perfectly balance the mellow flavors of blended potato and cauliflower. Roasting the veggies first is the key to getting rich flavor without a large amount of salt. Be sure to adjust the cayenne pepper to suit your tastes. One commenter shares, “Love the texture of this recipe with some of the vegetables still in chunks.”

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Delicata Squash and Roasted Cabbage Stew

From pumpernickel croutons to creamy white beans, earthy cabbage, and coarse-grain mustard, this chunkalicious stew is full of German-style flavor. Delicata squash lends sweetness and tiny new potatoes hold their shape while maxing out the comfort factor.

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Clean-Your-Pantry Lentil-Vegetable Stew

This basic lentil-vegetable stew recipe gives you the formula for combining assorted dried lentils, beans, vegetables, and seasonings so you can use what you have on hand to create your own delicious vegan stew. Notes a reviewer: “This was amazing!… it is now #1 on our fave list!”

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Vegan Minestrone Soup with Potatoes and Kale

This fan-favorite, 30-minute stew features a savory broth loaded with umami-rich mushrooms, earthy potatoes, creamy cannellini beans, and grassy kale. This is the ultimate warming meal for a cold day. One happy commenter writes, “Tasty. Very excellent. My husband is extremely picky. He thought it was delicious and wants to see it again!”

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New Year’s Day Soup with Black-Eyed Peas

If tradition is to be believed, and black-eyed peas bring you luck and greens bring you money, then this toothsome New Year’s Day Soup offers a bonza start to the year. One review reads: “So good my family loved it! I also had a nice side salad with this. I was worried it wouldn’t taste good but making this a yearly tradition now! The splash of vinegar at the end really brings it together.”

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Winter Potato-Leek Soup

The subtle flavors of potato and leek dance merrily together in this 30-minute vegan potato and leek soup, which gets its creamy flavor from plant milk and nutritional yeast. Like most soups, this reheats well. If you’re entertaining, feel free to make this a day or two ahead of time. Shares a reviewer: “Awesome meal for lunch or dinner for the whole family.”

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Chayote Soup with Roasted Hominy

Chayote is a pale green, oval gourd that tastes like a cucumber crossed with a zucchini. In this luscious blended soup, earthy potatoes add creaminess and heft while a garnish of lime- and chili-infused roasted hominy peps up the flavors all round. Note: Hominy is a common ingredient in Mexican dishes and consists of dried maize kernels that have been soaked in alkali.

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Roasted Cauliflower and Sweet Potato Soup

Instead of having you throw everything into the pot, this flavor-packed vegetable soup features curry-infused sweet potato, cauliflower, and chickpeas that have been roasted until crispy and tender. A garnish of toasted quinoa adds a subtle nutty flavor while scallions and cilantro lend brightness. “Very flavourful,” writes a commenter. “I made this for my boyfriend who was a bit under the weather, it warmed him up immediately.”

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Sage Lentil Stew with Squash and Mushrooms

The earthy, firm texture of beluga lentils (black lentils) form the base of this tasty vegan stew, which also features umami-rich mushrooms, tender delicata squash, and apple juice for a subtle fruity flavor. Writes one commenter “Wonderful flavor. … Very forgiving recipe!”

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Slow-Cooker Vegan Cassoulet

This warming slow-cooker vegan cassoulet uses three varieties of canned beans, fire-roasted tomatoes for smoky flavor, and a touch of red wine for depth. Spend 20 minutes in the morning throwing the ingredients together, then come home to the smell of dinner already made. Now that’s culinary magic. Note: If using, add kale 30 minutes before the end of cooking. One reviewer writes, “This is excellent! One of our favorites!”

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30-Minute Chili

Need a hearty meal on the table pronto? This delicious vegan chili fits the bill. Canned pinto beans and canned tomatoes are simmered with aromatics and bell pepper while mild chili powder, cumin, and dried oregano add rich flavor without fuss. Shares a fan: “Super easy, quick and delicious!”

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Moroccan Butternut Squash and Chickpea Stew

Ready in 25 minutes this hearty Moroccan stew combines tender cubes of sweet butternut squash and canned tomatoes with wilted spinach, nutty chickpeas, and cooked brown rice. You’ll be amazed at the complex flavors achieved with just curry powder, cumin, and ground ginger. A satisfied reviewer shares, “Very tasty, easy to make and so full of flavor! Definitely on my favorites list!

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8-Ingredient Slow-Cooker Chili

Cold nights are no match for this comforting vegan slow-cooker chili. Dried pinto beans absorb the smoky-tangy flavor of fire-roasted tomatoes while a packet of vegan chili seasoning is a quick way to get great chili flavor. Feel free to add greens or other veggies as the mood moves you.

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Cauliflower and White Bean Soup

This pearly bean soup has elegance written all over it while still being fabulously satisfying. A blended base of potatoes, onion, and parsnip gets a flavor boost from white miso paste, while cauliflower florets and earthy cannellini beans add textural variety, upping the bowl appeal. A reviewer writes, “This soup is delicious and filling and worth making again.”

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Lentil Minestrone

This fan-favorite vegan minestrone gets extra rich flavor from brown lentils, sun-dried tomatoes, and canned tomatoes. Add kale, zucchini, and pasta (or quinoa) for a comforting nosh that’s so good you’ll want to lick your bowl. Shares a reviewer, “My entire family can’t stop eating it. I will be making this over and over and over.”

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Best-Ever Beefless Stew

Loaded with creamy cubes of potato, umami-rich portobello mushrooms, sweet frozen green peas, and aromatics, this thick and chunky stew gets a big thumbs up all round. A happy reviewer writes, “Wow! We just feasted on this stew. It is a simple combination of ingredients, but very satisfying.”

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Instant Pot Kidney Bean Dal

Use your pressure cooker to transform dried kidney beans into a saucy Indian-inspired kidney bean dal in 90 minutes. When you pressure-cook beans in the Instant Pot (or any pressure cooker), you get sublime flavors and you don’t have to soak the beans first.

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Sweet and Sour Vegetable Soup

With restaurant quality flair, the vibrant flavors in this Chinese-inspired clear broth soup satisfy on a deep level. Fresh ginger, garlic, soy sauce, and rice wine vinegar keep things lively while Sichuan pepper flakes (optional) create an appealing tongue-tingling effect. Notes a fan, “Delicious depth of flavor!!! This is so good! Pretty simple to make as well.”

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Roasted Garlic, Delicata Squash, and Farro Stew

A whole head of roasted garlic gives caramelized flavor to this hearty soup, which also features meaty delicata squash, chewy farro, robust turnips, velvety butter beans, and earthy kale. Garnish with toasted pine-nut and panko breadcrumbs, and don’t expect there to be leftovers!

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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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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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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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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.”

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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.

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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.

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Headshot of Lisa Esile, MS
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. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.

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