Easy Vegan Soup (Zero Chopping!)

Ingredients

• 1.42 L (6 cups)vegetable stock
• 425 g (15 oz)tin of diced tomatoes
• 425 g (15 oz)tin of black beans
• 130 g (⅔ cup)brown lentils
• 150 g (1 cup)peas, fresh or frozen
• 125 g (1 cup)cut green beans
• 165 g (1 cup)sweetcorn
• 1 tbsponion powder or granules
• 1 tspgarlic powder
• ½ tspground cumin
• 1 tspapple cider vinegar
• to tastesalt and black pepper, if needed

Instructions

1. 1

   Combine the ingredients

   Rinse and drain the black beans and lentils. Put all the ingredients except the apple cider vinegar in a large pot over a medium-high heat.

2. 2

   Simmer the soup

   Bring the soup to a gentle simmer, then turn down the heat, cover the pot and simmer for about 25 minutes, or until the lentils are cooked. Green lentils may need another 5–10 minutes.

3. 3

   Finish and season

   Stir in the apple cider vinegar at the end of cooking. Taste and add salt and pepper if needed. When serving, scoop towards the bottom of the pot, where the lentils and beans tend to settle.

What is this vegan soup?

This is a simple bean-and-lentil soup built from tinned and frozen ingredients, simmered together in a tomato and vegetable-stock base. It is a practical, flexible style of everyday soup rather than a dish tied to one specific regional tradition.

The mix of legumes, vegetables and warming spices makes it substantial, while the vinegar added at the end lifts the savoury broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 264 calories, 16g protein, 50g carbs, 1g fat.

The lentils, black beans and vegetables supply most of the carbohydrates, while the beans and lentils also contribute protein. The listed ingredients contain very little added fat; pair a serving with a side salad or extra vegetables for a more varied plate.

Why the ingredients work

Legumes: Black beans and brown lentils make the soup hearty and give it plenty of varied texture. Rinsing and draining the beans helps remove their canning liquid before they go into the pot.

Vegetables: Frozen peas and cut green beans, along with tinned tomatoes and sweetcorn, keep preparation simple. They can go straight into the pot without chopping.

The simmer matters

Gentle heat: Once the soup reaches a light simmer, reduce the heat and cover the pot. A steady, low simmer gives the lentils time to cook without the broth boiling hard.

Check the lentils: Start checking around the 25-minute mark. If using green lentils, allow another 5–10 minutes as directed, and continue until they are tender.

Season at the end

Vinegar: Stir in the apple cider vinegar after cooking to bring a little brightness to the tomato-rich broth. Adding it at the end keeps it as a finishing note rather than a dominant flavour.

Salt and pepper: Taste before seasoning, since the vegetable stock and tinned ingredients can vary in saltiness. Add only as much as the soup needs.

Get an even serving

Beans and lentils can sink while the soup sits, so give the pot a gentle stir before serving. As the original method suggests, lower the ladle towards the bottom to bring up a balanced scoop.

What to serve with it

Serve the soup on its own for a straightforward meal, or pair it with bread for dipping. A simple green salad or extra steamed vegetables also makes a fresh side without competing with the soup.

Recipe notes & tips

• Rinse and drain the black beans and lentils before adding them to the pot.
• Keep the heat gentle after bringing the soup to a simmer.
• Check that the lentils are tender before finishing the soup.
• Taste the broth before adding salt, as the stock may already be well seasoned.
• Stir from the bottom of the pot before ladling so each bowl gets beans and lentils.

Variations

• Use green lentils: Simmer them for an extra 5–10 minutes if they need longer to become tender.
• Change the vegetables: Swap the peas, green beans or sweetcorn for other vegetables you have to hand.
• Add chilli: Stir in a little chilli powder with the other seasonings for gentle heat.
• Use fresh garlic: Replace the garlic powder with minced garlic if you do not mind a little extra prep.
• Serve with bread: Add crusty bread on the side to make the meal more substantial.

Common mistakes to avoid

• Skipping the rinse: Drain and rinse the black beans and lentils before adding them, as the method specifies.
• Boiling too vigorously: Lower the heat after the soup starts simmering so it cooks gently.
• Stopping too soon: Check the lentils for tenderness rather than relying only on the 25-minute timing.
• Seasoning too early: Taste the finished broth before adding salt and pepper.
• Ladling from the top: Stir the pot or scoop from the bottom so the beans and lentils are distributed between bowls.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until piping hot; add a splash of stock or water if the soup has thickened.

Frequently asked questions