My cheap vegan soup recipe that even my picky husband & kids love!

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be lower in sodium and tailored to taste.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: none

Brewer's yeast is often less expensive but may lack some flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: none

Fresh tomatoes can be more affordable in season.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper while still providing a neutral flavor.

Start by preparing 6 cups of vegetable broth, using soup seasoning for a budget-friendly option.

Water sauté diced onions and minced garlic in a pot.

Add 2 diced medium carrots and 2 diced celery stalks to the pot and sauté for a few more minutes.

Pour in the vegetable broth and add 2 cups of chickpeas.

Stir in 1 tbsp of soy sauce, 1/2 tsp of dried thyme, 1/2 tsp of dried oregano, and a little salt and pepper.

Bring the soup to a boil, then reduce the heat to a simmer.

After about 5 minutes of simmering, add 1 cup of corn (fresh or frozen).

Add 2 cups of baby shell pasta to the pot and cook until the pasta and veggies are tender.

Add in some greens, such as celery leaves, for extra flavor before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary