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A bowl of Vegetable soup on a cutting board

10 Vegetable Soup Recipe

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 cups 1x
  • Category: Quinoa
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegan


This 10 vegetable soup recipe is loaded with a rainbow of veggies with plenty of spices and seasoning for a bold flavor! It’s easy to make and filled with good-for-you ingredients!


Units Scale
  • 1 tablespoon olive oil
  • 1 white onion, chopped
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 1 poblano pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 6 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon dried chili powder
  • 1 bay leaf
  • 1 15oz can fire-roasted tomatoes
  • 1 cup corn, canned or frozen
  • 1 cup peas, canned or frozen
  • 4 cups vegetable stock
  • 1 15oz can chickpeas
  • 1 cup cooked brown rice
  • 1 cup spinach


  1. In a large pot, add the olive oil, celery, onion, carrots, poblano pepper, and bell peppers.
  2. Cook the vegetables over medium heat for 10 minutes until the vegetables have softened.
  3. Add the garlic and continue to cook for 1 minute.
  4. Add the soy sauce, red wine vinegar, chili powder, bay leaf, tomatoes, corn, peas, vegetable stock and chickpeas.
  5. Bring to boil then reduce heat and simmer for 15-20 minutes.
  6. Stir in brown rice and spinach and remove from heat. Stir to combine.

Keywords: 10 vegetable soup