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Winter is here, and all I want is a warm bowl of hearty soup to add a little more warmth and coziness to the days. I’m most definitely a summer girl, but I do appreciate the experience of making a thick soup stuffed with veggies, starchy vegetables, and legumes on a cold day. It also doesn’t hurt that soups keep really well and are their tastiest on day 3. Last weekend I spent about 90 minutes in the kitchen making three fabulous vegan winter soups to share with you: Three Bean Chili, Green Gumbo, and Sweet Potato Red Lentil Bisque. They’re all so delicious I can’t decide which to eat at each meal time. As you’ll see, they’re all very easy to make and super nutritious.
click through to see the recipes… You won’t be disappointed in any of these delicious vegan soups! They’re all easy to make at once and will last you throughout the week. You can even freeze them and eat them throughout the winter!
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Vegan Three Bean Chili
For my three bean mix I used kidney, black, and pinto beans. This recipe requires that you soak your beans overnight. If you don't care to do that you can use 4 cans of beans. If using canned beans cut down the cook time to 20 minutes and add the tomatoes when you add the beans. Plan to serve the chili over rice or cornbread.
Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons cumin
- 1 1/2 tablespoon chili powder
- 1 red onion, diced
- 2 garlic cloves, minced
- 2 jalapeño peppers, seeds removed and minced
- 1 lb beans assorted chili beans, soaked overnight 8 hours
- 6-7 cups water or veggie stock
- 1 can diced tomatoes
- 1 medium sweet potato, diced
- 2 teaspoons vegan stock paste or 1 bouillon cube
- cilantro for garnish
Instructions
- Warm coconut oil in a large pot.
- Add 1 tablespoon of the cumin and 1 tablespoon of the chili powder and fry for 30 seconds.
- Add the diced onion, garlic, and jalapeño pepper and cook until tender (about 3 minutes).
- Add the beans followed by the water.
- Bring to a boil then reduce the heat to a simmer and cook until tender, about 45-60 minutes, keeping the lid ajar.
- Once the beans are tender add the diced tomatoes, sweet potato, the remaining cumin and chili powder, and veggie stock paste/bouillon.
- If you want the chili a little thinner add more water and season to taste with salt.
- Continue to cook another 30 minutes, until the potato is soft.
- Serve with fresh cilantro.
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Vegan Green Gumbo (Gumbo Z'Herbes)
This Vegan Green Gumbo (gumbo z’herbes) delivers all the cozy, soulful comfort of classic Louisiana Creole cuisine with a plant-based twist. Savory mushrooms, hearty vegan sausage, and tender leafy greens build rich, satisfying flavor, while a few splashes of hot sauce add just the right amount of kick. Nourishing, comforting, and intensely flavorful—serve it for Lent, Easter, or an anytime meal and watch the rave reviews roll in.
Video
Ingredients
- ¼ cup + 1 tablespoon extra-virgin olive oil, divided
- ¼ cup all-purpose flour
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 cup diced celery, about 2 stalks
- 10 oz baby bella mushrooms, sliced
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 tsp porcini mushroom powder, optional
- 1 tbsp Better Than Bouillon vegetable base + 6 cups water, OR 6 cups vegetable stock
- 8 cups assorted dark leafy greens, chopped (or 2 cups each collard greens, mustard greens, Swiss chard, and kale)
- 2 tbsp soy sauce
- 4 vegan sausages, sliced
- hot sauce, for serving
- salt, to taste
Instructions
- Warm ¼ cup of the olive oil in a large pot over medium-high heat.
- Next, make the roux. Add the flour and stir, then reduce the heat to medium. Toast the flour in the oil until it turns a rich golden color. For a deeper, richer flavor, continue cooking until it becomes a darker golden brown.
- Add the onions, garlic, and celery (plus green stems if using), and sauté until the onions begin to turn translucent, about 3 minutes.
- Add the sliced mushrooms, black pepper, thyme, smoked paprika, and porcini powder. Stir well and cook until the mushrooms soften, about 8 minutes.
- Add the water and bouillon paste (or vegetable stock) and bring to a simmer. Add the chopped leafy greens and soy sauce and stir. Cook for about 10 minutes, or until the greens are tender, cooking longer if you prefer softer greens.
- While the gumbo cooks, pan-fry the sausage. Heat the remaining 1 tablespoon of oil in a skillet over medium heat. Once hot, add the sliced sausage and cook for about 3 minutes per side, until browned and crispy.
- Stir the sausage into the gumbo, then season to taste with salt and pepper. Serve hot with hot sauce to pass.
Notes
Recipe Pro-Tips
- Cook the roux longer for a deeper flavor. The longer the flour toasts in the olive oil, the nuttier and more complex it becomes. Cook until a light golden brown for a mellow base or to a deeper golden brown for extra richness.
- Don't rush the mushrooms. They usually need about 8 minutes to soften and release their moisture. This concentrates the savory, meaty flavor, and is essential for that classic gumbo taste.
- Adjust the greens' cooking time. Simmer for about 10 minutes for tender, slightly toothy greens. For softer greens with less chew, cook an additional 5–10 minutes. Lower the heat to medium-low for longer cooking to keep them from becoming mushy.
- Season to taste before serving. Greens mellow as they cook, so taste and adjust the seasoning at the end to get the perfect flavor balance.
- Adjusting the thickness. If it's too thick, add an extra splash of broth. If it’s too thin, simmer uncovered for a few minutes until it reaches your ideal consistency.
- Refrigerating: Store leftover greens gumbo in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, freeze the gumbo in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight. The sausage may change texture slightly, but it will still be delicious.
- Reheating: Warm the gumbo in a saucepan over medium-low heat or reheat gently in the microwave until hot.
Nutrition
Calories: 157kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 785mg | Potassium: 450mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2658IU | Vitamin C: 19mg | Calcium: 141mg | Iron: 1mg
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Sweet Potato Red Lentil Bisque
This soup is super luxurious and creamy when pureed into a bisque, though it's also delicious left chunky. Do whatever you prefer.
Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 shallots, halved and sliced
- 1 cup red lentils, rinsed
- 2 sweet potatoes, peeled and cubed
- 1 can coconut milk, full fat
- 3 c water or vegetable stock
- 2 teaspoons vegan stock paste or 1 bouillon cube
Instructions
- Warm coconut oil in a large pot.
- Add the coriander and cumin seeds and fry them for 30 seconds on medium heat.
- Add the shallot and stir well. Cook for 3 minutes, until it starts to soften.
- Add the red lentils and potatoes, followed by the coconut milk, water, and vegan stock paste/bouillon.
- Bring to a simmer and cook for 30 minutes, until the potatoes are tender.
- Season to taste with salt and pepper.
- Puree until creamy.
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Did you love these vegan winter soups? Leave a comment below and tell me why! What are your favorite soups to cozy up with on a chilly, snowy winter day?
If you wanted to add okra to this at what stage would you add it.
Hello Jenne! I have recently became a Vegan and I have been worried about what to cook. I was kind of lost because I love cooking but being a Vegan has throw me for a curve. I happened to find one of your YouTube video while watching a video from Shir Levi. I have to say that I am GRATEFUL that I found you! I love your recipes and am so PUMPED to be a Vegan now. You have definitely made my life easier. Please continue what you are doing. Wishing you infinite love, peace, and wealth!
Hi Nellie!! I’m so happy to hear your story 🙂 Congratulations on going vegan!! I am so honored to have been able to help your journey. Keep it up!! I’m here if you ever have questions 🙂 xoxoxoxo
You’re welcome! Thanks, Simon 🙂