Anytime Vegetable Soup

This hearty, tasty soup is great for a large gathering on a cold, blustery winter day — or anytime. Make it with whatever combination of veggies you prefer, or whatever you have on hand. Makes terrific leftovers, too!


  • 1/3 cup olive oil
  • 1½ cups diced onions
  • 3-4 garlic cloves, chopped
  • 8 ounces mushrooms, quartered or sliced
  • 2 cups diced celery
  • 2 cups diced carrots
  • 2 cups hot water
  • 4 teaspoons Kitchen Accomplice Veggie Broth Concentrate or 8 teaspoons Vegan Plant-Based No-Bone Broth Concentrate
  • 1 large can (28 ounces) whole peeled tomatoes
  • 1 large can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 1 can (15 ounces) whole kernel corn or 1¾ cups frozen corn, thawed
  • Salt and ground black pepper
  • 1/4 cup chopped fresh parsley


Heat oil in a large soup pot and cook onions over medium heat until transparent, about 5 minutes. Add garlic and cook for another minute. Stir in mushrooms, celery and carrots and cook 3-4 minutes.

Add water, Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate, both cans of tomatoes, garbanzo beans and corn, and stir to combine. Bring the Anytime Vegetable Soup to a simmer and let simmer for at least an hour.

Season to taste with salt and pepper and stir in parsley.

Serves 12.

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