This homestyle vegetable soup tastes just like the Campbell’s soup we grew up loving! It’s comforting and full of flavor but also healthy and easy to make with simple ingredients you probably have on-hand already.
Way back in 1869 in the sleepy, little hamlet of Camden, NJ, a simple, small soup company was born.
Almost 100 years later, the red and white Cornell-inspired label would prove so iconic that a relatively unknown pop-artist from Pittsburgh would piggyback his fame on the soup label’s eminence and gain his international immortality from a silk-screened can of Campbell’s soup.
Many people know none of this… nor do they care. But what they do know is that Campbell’s soup is, quite possibly, the most well-known soup in the country… if not the world as it’s sold under the Campbell’s name in over 120 countries.
And while they may not know of the company’s humble origins, people can easily recall wintry days and nights in their youth spent with a delicious, warm bowl or cup of Campbell’s Vegetable Soup warming their hands and their hearts. I have ALWAYS been a fan of their Vegetarian Vegetable, so I was pretty upset when I realized it was not suitable for vegans: it contains egg in the pasta.
Why We Love This Homestyle Vegetable Soup
I refused to live without this large part of my early childhood through my “advanced-age childhood”. And thus, I set about to recreate, as best I could, this delicious reminder of snow-days and snowmen (and even occasionally sick days, if we were out of Chicken Noodle – which we here at PPC have also recreated!!).
Like my old favorite, this vegan homestyle vegetable soup is PACKED with corn, peas, potatoes, and beans and SO MUCH FLAVOR!
How easy is this homestyle vegetable soup recipe?
This homestyle vegetable soup is incredibly easy to put together and is certain to put a smile on your face as it warms your insides. For those who need to hide the vegetables from their children (or their significant other), this soup can be easily pureed.
(But it should be noted even B loves the full, ample amount of vegetables in this tasty tomatoey broth.)
So when the snow starts falling (or you just want a REALLY GOOD homestyle vegetable soup on a cold day), get this on the stovetop. Then, get your most comfortable onesie pajamas on, curl up with a great book, and and wax nostalgic as you sip – or slurp – some simply sensational soup.
And when you do, tell us about it! You can rate the recipe and leave a comment below or tag us in your photos on Instagram. We’re @theplantpowercouple with the “the”. Enjoy!
Yield: 10-12 servings
This homestyle vegetable soup tastes just like the Campbell's soup we grew up loving! It's comforting and full of flavor but also healthy and easy to make with simple ingredients you probably have on-hand already.
30 minPrep Time:
30 minCook Time:
1 hrTotal Time:
- 3 quarts (12 cups) hot water
- 1 15.5 oz can white beans (do not drain the liquid)
- 1 6 oz can tomato paste
- 1 28 oz. can diced tomatoes
- 2 large potatoes - peeled and diced
- 1.5 cups diced carrots
- 1 medium onion - finely minced
- 2 cups frozen Corn
- 2 cups frozen Peas
- 2 cups frozen Green Beans
- 1 Tablespoon + 1 teaspoon salt
- 1.5 teaspoon fine black pepper
- 1.5 Tablespoon Italian Seasoning
- Small form pasta (optional, see notes**)
- If you’re using an immersion blender : Add the water, beans, tomato paste, and 1/3 cup of the diced tomatoes to a large pot and use your immersion blender to puree until smooth.
- If you do not have an immersion blender: We recommend putting the beans, tomato paste, and 1/3 cup diced tomatoes in your Vitamix or other blender / food processor with 4-6 cups warm water and add to the rest of the hot water in your pot after pureed.
- Once your puree is ready and in the large soup pot, cover it and bring to a full boil. Then, add the potatoes and carrots first to give them some extra time to cook through. (If you are adding uncooked pasta, now is the time as well.) Let them cook on their own a few minutes while you gather the rest of your ingredients to go in the pot.
- Add the rest of the ingredients and bring back to a boil for about 5 minutes. Then, turn down the heat and simmer covered for 20-30 minutes (until potatoes and carrots are soft).
- Yes, it is that easy; and mmm, mmm, mmm is it good. Enjoy!!
**If you're adding small form pasta like ditalini, macaroni, and tubetti, you’ll need to add about one extra cup water to one cup pasta, unless you cook the pasta separately. Note, pasta will continue to soak up the liquid, so this may make the soup a little thicker than desired if left too long.
- Calories 1097
- Total Fat: 4 g 6.15%
- Saturated Fat: 1 g 5%
- Cholesterol: 0 mg 0%
- Sodium: 4527 mg 188.63%
- Potassium: 3816 mg 109.03%
- Total Carbohydrate: 220 g %
- Sugar: 35 g
- Protein: 58 g
- Vitamin A: 495.86%
- Calcium: 588 mg 58.8%
- Iron: 20 mg 111.11%