Comforting Vegan Winter Soups: 3 Hearty Recipes to Try Today

Vegan Three Bean Chili

Ingredients

• 2 tablespoons coconut oil
• 2 tablespoons cumin
• 1 1/2 tablespoons chili powder
• 1 red onion, diced
• 2 garlic cloves, minced
• 2 jalapeño peppers, seeds removed and minced
• 1 lb assorted chili beans (kidney, black, pinto), soaked overnight (or 4 cans)
• 6–7 cups water or vegetable stock
• 1 can diced tomatoes
• 1 medium sweet potato, diced
• 2 teaspoons vegan stock paste or 1 bouillon cube
• Cilantro for garnish

Instructions

1. Warm the coconut oil in a large pot.
2. Add 1 tablespoon cumin and 1 tablespoon chili powder; fry for 30 seconds to bloom the spices.
3. Add the diced onion, garlic, and jalapeño; cook until tender, about 3 minutes.
4. Add the soaked beans and pour in the water or stock.
5. Bring to a boil, then reduce to a simmer. Cook, lid slightly ajar, until the beans are tender, about 45–60 minutes.
6. When beans are tender, add the diced tomatoes, sweet potato, remaining cumin and chili powder, and vegan stock paste or bouillon.
7. If you prefer a thinner chili, add more water. Season to taste with salt.
8. Continue cooking another 30 minutes, until the sweet potato is soft. Serve topped with fresh cilantro.

Vegan Green Gumbo (Gumbo Z’Herbes)

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 vegetable base (Better Than Bouillon) + 6 cups water, or 6 cups vegetable stock
• 8 cups assorted dark leafy greens, chopped (or 2 cups each collards, mustard greens, Swiss chard, and kale)
• 2 tbsp soy sauce
• 4 vegan sausages, sliced
• Hot sauce and salt, to serve and to taste

Instructions

1. Warm ¼ cup olive oil in a large pot over medium-high heat.
2. Make the roux: add the flour, reduce heat to medium, and toast until it turns golden; cook longer for a deeper color and richer flavor.
3. Add onions, garlic, and celery (including green stems if using) and sauté until onions are translucent, about 3 minutes.
4. Add mushrooms, black pepper, thyme, smoked paprika, and porcini powder; cook until mushrooms soften, about 8 minutes.
5. Add the water and bouillon or stock, then stir in the chopped greens and soy sauce. Simmer about 10 minutes, until greens are tender (cook longer if you prefer them softer).
6. Meanwhile, heat the remaining 1 tablespoon oil in a skillet and pan-fry the sliced sausage until browned and crispy, about 3 minutes per side.
7. Stir the sausage into the gumbo, season with salt and pepper, and serve hot with hot sauce on the side.

Notes

• Cook the roux longer for a deeper, nuttier flavor.
• Allow mushrooms time to soften and concentrate flavor — roughly 8 minutes.
• Adjust greens’ cooking time to your preferred texture.
• If the gumbo is too thick, add a splash more broth; if too thin, simmer uncovered to reduce.
• Storage: refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently on the stove.

Nutrition

Sweet Potato Red Lentil Bisque

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 full-fat coconut milk
• 3 cups water or vegetable stock
• 2 teaspoons vegan stock paste or 1 bouillon cube

Instructions

1. Warm the coconut oil in a large pot.
2. Add coriander and cumin seeds and fry 30 seconds over medium heat to release their aroma.
3. Add the shallots and cook for about 3 minutes until they soften.
4. Add the red lentils and sweet potatoes, then pour in the coconut milk, water, and vegan stock paste or bouillon.
5. Bring to a simmer and cook for 30 minutes, until potatoes are tender.
6. Season to taste with salt and pepper.
7. Puree with an immersion blender or in batches until creamy for a bisque, or leave chunky if you prefer.