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    Home >> Recipes >> Vegan Soup Recipes

    Easy Vegan Vegetable Soup With Miso

    Published by Lori Rasmussen ยท Updated Feb 11, 2021 ยท This post may contain affiliate links.

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    Also known as "fridge clean out soup," this healthy and versatile vegetable soup is a great way to use up fresh veggies and also includes white miso and beans for extra flavor and nutrition.

    Vacation Soup
    Hi, friends. I have a short and simple post for you today. This soup is one of those meals based more on intuition and necessity than an actual recipe (but I'll type one up for you anyway).

    We're going out of town this weekend, and I realized we still had a lot of produce left to eat. So, I thought I'd make a quick, brothy vegetable soup to resolve the issue. Honestly, I was totally craving soup anyway. ๐Ÿ™‚

    Vacation-Soup-prep

    It's actually kind of mind-blowing how many vegetables you can pack into soup. Had we tried to eat all of this raw.....never would've happened! 

    On top of preventing food waste, this fridge-clean-out vegetable soup requires just one pot, one cutting board, and 30 minutes to prepare. 

    This is what went into today's soup, in the order of addition:

    onion
    mushrooms
    pinch of salt
    orange pepper
    garlic
    spinach
    tomatoes
    carrots
    vegetable broth and water
    tamari
    chickpeas
    cannellini beans
    mellow white miso, added to individual serving bowls

    Vacation Soup - so many veggies

    Vegetable-rich Vacation Soup

    Vegetable soup is so easy and satisfying. I kept things really basic today, because I wanted to enjoy the subtle sweetness of the onion and carrot and the unique flavor of miso. But you can also add spices, sauces, different beans, tofu, grains..... the possibilities are truly endless. I feel like I say that a lot, but seriously, the possibilities really are endless!

    Garnish with fresh herbs, crunchy tamari pumpkin seeds, hot sauce, a sprinkle of vegan parmesan, or just enjoy the simple, comforting soup as is. It's really nice with a thick slice of toasted bread.

    So, the next time you have some greens wilting in the fridge, random veggies asking for attention, or you're going out of town and just need to use up your fresh produce, I hope you'll whip up a healthy batch of soup!

    Tag your creations with @myquietkitchen or #myquietkitchen on instagram. I always love to see them!

    Vacation Soup - My Quiet Kitchen

    More vegan soup recipes:

    The BEST Lentil Chili
    Creamy Wild Rice Soup
    Cream of Kale Soup
    1-Pot Curry Black Lentil Soup
    Instant Pot Peanut Curry Lentil Soup
    Spicy Thai Soup with Soy Curls
    Creamy Vegetable Noodle Soup

    ๐Ÿ“– Recipe

    Vacation Soup

    Easy Vegan Vegetable Soup With Miso

    Author: Lori Rasmussen, My Quiet Kitchen
    This easy template for vegan vegetable soup is also a great way to make "fridge-clean-out" soup. The following ingredients are what I needed to use up on this particular day, but you can change it up however you like! Get creative and eat your veggies!
    Servings: 5 servings
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time: 15 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 35 minutes mins

    Equipment

    • pasta/soup pot

    Ingredients 

    • 1 large onion, chopped
    • 8 ounces mushrooms, sliced
    • pinch sea salt
    • 1 bell pepper, any color, chopped
    • 4 cloves garlic, chopped
    • 3 large handfuls spinach
    • 1 large handful cherry or grape tomatoes, halved
    • 2 large carrots, peeled and sliced
    • 4 cups vegetable broth (I used 1 Tbsp Better than Bouillon No Chicken Base dissolved in 4 cups warm water)
    • 4 cups water
    • 1 tablespoon tamari (or soy sauce if gluten-free is not needed)
    • 3 to 4 cups cooked beans, such as chickpea, pinto, kidney, black, cannellini
    • 2 to 3 tablespoons mellow white miso - 1 tsp added to each serving bowl, NOT to the soup pot
    Prevent your screen from going dark

    Instructions
     

    • Heat a stock pot over medium heat. Cook the onion 3 to 4 minutes, stirring occasionally, until it begins to soften. Add the mushrooms and salt and cook for another 3 to 4 minutes, stirring occasionally.
    • Add the pepper and garlic and cook for another 1 to 2 minutes, stirring frequently. Add the spinach, tomatoes, and carrots. Cook until the spinach begins to wilt but vegetables still retain their bright colors.
    • Add the water, broth, tamari, and beans. Stir to combine. Bring to a simmer, and cook 7 to 10 minutes. Turn off heat.
    • Ladle some broth into a serving bowl. Add the miso to the bowl, and stir to dissolve. Ladle more soup and vegetables into the serving bowl. Garnish as desired and enjoy.

    Notes

    Store leftover soup in the refrigerator up to 5 days. Soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator then reheat on the stovetop or in the microwave.

    Estimated Nutrition (per serving)

    Calories: 198kcal

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below.

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    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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