Plant-Based Soup, Stew, and Chowder Ideas

If you think there aren’t many plant-based soups, stews, and chowders to make, think again. There are too many to count! I’ve gathered my best ideas below and categorized them first by main ingredients (vegetables, legumes, grains) and then sub-divided into narrower categories from there. I’ve linked to recipes on my site where I have them. Soup’s on!

Legumes

Lentil - from classic lentil soup to new combinations

Chickpea - stews that are hearty enough to be eaten as entrees

Split pea - green, yellow, or a combination

Other legumes - every legume can make a delicious soup

 

Vegetables

Dark leafy greens - get ready for a vividly deep green soup

Tomato - keep it simple or go creamy

Squash - both summer and winter squash make for marvelous soups

Other vegetables - almost any vegetable can star in a soup production

Vegetable medleys - all cultures seem to have at least one traditional “throw in any vegetable you have” soup”

 

Grains

Pasta/Noodle - keep it simple or make your noodle soup a meal in itself

Rice - the versatility of rice is evident in the abundance of soups you can make with it

  • Tomato-rice soup

  • Wild rice soup

  • Lemon rice soup

  • Wild rice and mushroom soup

  • Vegetable rice soup

  • Creamy rice soup

  • Soy curl rice soup

Other grains - any familiar or new-to-you grain can be made into a soup

  • Bean and barley soup

  • Vegan Irish stew

  • Farro and vegetable soup

  • Tuscan farro soup

  • Mushroom farro soup

  • Millet soup