Vegan Hearty Vegetable and Sausage Soup
Warm up with this comforting Vegan Hearty Vegetable and Sausage Soup, a wholesome blend of vibrant vegetables, protein-packed vegan sausage, and nutrient-rich quinoa simmered in a flavorful herb-infused broth. This one-pot wonder is brimming with healthy ingredients like zucchini, spinach, carrots, and celery, and gets a savory boost from smoky vegan sausage and a medley of dried herbs including thyme and basil. The addition of canned tomatoes and a bay leaf enriches the broth with depth and complexity, making every spoonful satisfying and delicious. Ready in just 50 minutes, this vegan soup is perfect for family dinners or meal prep, and pairs beautifully with crusty vegan bread or crackers. Whether you’re craving a hearty lunch or a cozy dinner, this recipe is your go-to for nourishing, plant-based comfort food.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 vegan sausage links
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, diced
- 2 cups baby spinach
- 6 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 1 cup cooked quinoa
Instructions
Heat the olive oil in a large pot over medium heat.
Add the vegan sausage links and cook until browned, about 3-4 minutes per side. Remove from the pot and slice into thin rounds.
In the same pot, add the chopped onion and minced garlic. Sauté for 5 minutes or until the onion is translucent.
Stir in the sliced carrots, celery, red bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally.
Add the vegetable broth, canned diced tomatoes with their juice, dried thyme, dried basil, salt, black pepper, and bay leaf. Stir well to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes or until the vegetables are tender.
Stir in the sliced vegan sausage, baby spinach, and cooked quinoa. Cook until the spinach is wilted, about 2-3 minutes.
Remove the bay leaf before serving.
Taste and adjust seasoning as needed.
Serve hot with your choice of vegan bread or crackers on the side.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 10.5 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
