Nourishing New Years Vegetable Soup
As we step into the New Year, I know we are all trying to eat a little healthier after an indulgent holiday season. This nourishing New Years Vegetable Soup is brimming with black-eyed peas for good luck and combines 5 wholesome veggies: green beans, kale, onions, fire-roasted tomatoes, and carrots. This feel-good soup is loved by my family and I the week of New Years; everyone loves the cozy, savory broth and revitalizing veggies. You can’t help but feel recharged when eating this, especially after the festive feasting. Let’s celebrate new beginnings together with our friends and family over a warm bowl of soup!
New Years Vegetable Soup Ingredients
Beans:
- Black eyed peas (15 oz can) – Did you know black eyed peas are good luck in the New Year? You can find them near the other beans (canned).
Veggies:
- Onion (white or yellow)
- Carrots – Fresh, approximately 2-3 large carrots that equals about 1 cup chopped
- Fresh Kale – I use lacinto kale. Make sure to wash, dry and cut off the ribs.
- Green Beans – I used from a can for convenience but you could also use fresh if you’d like! You would likely need about 1/2 pound of fresh
- Fire Roasted Tomatoes – These are also from a can and come with a smokier flavor than regular diced tomatoes. They are delicious!
Other additions:
- Ditalini Pasta – small, cylindrical/tubular pasta shape. You could also choose another small pasta for this recipe. You only need 6 oz.
- Vegetable broth – You will need two cartons (total of about 8 cups). For less sodium, use a low sodium version
- Fresh thyme – This adds lots of flavor to the soup!
- Minced garlic
- Avocado oil (I use this instead of olive oil because it can handle heat better. Read more why I choose avocado oil.)
- Salt and pepper
How to Make Vegetable Soup
1. Cook onion, carrot, and garlic
In a large pot add you oil over medium heat. Add the diced onion and cook for 3-5 minutes until softened.
Then add your chopped carrots and minced garlic. Stir and cook for another few minutes.
2. Simmer your soup
Next, add your vegetable broth, fire roasted tomatoes, green beans, black eyed peas, salt, pepper, and fresh thyme leaves. Bring your soup to a simmer.
Once it is simmering, cover and cook for 10 minutes, or until your carrots are almost fully cooked.
3. Add the pasta
Add your pasta and cook for another 8-10 minutes, or until the pasta is cooked through. (It is important your soup is truly simmering or else it will take your pasta awhile to cook).
4. Serve
Taste your vegetable soup. Add more salt or pepper, if desired.
Serve your soup in a large bowl and top with grated parmesan, a few thyme leaves, and freshly ground pepper. I love a piece of toasted sourdough on the side. Enjoy!
Storage
Store leftover new years vegetable soup in the fridge for up to 4-5 days. You can freeze this soup, but the pasta can get a little soft when it is defrosted, so it is truly best to enjoy when you make it.
Variations of Vegetable Soup
Our Favorite
Soup Recipes
Subscribe for Free Recipes!
Get new recipe ideas from Naturallie Plant-Based straight to your inbox.
Nourishing Vegetable Soup
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Equipment
Ingredients
- 1 tbsp avocado oil
- 1 medium yellow or white onion diced
- 3-4 cloves garlic minced
- 1 cup chopped carrots (about 2-3 large carrots)
- 8 cups vegetable broth
- 14.5 oz fire roasted tomatoes
- 14.5 oz green beans drained
- 15 oz black eyed peas drained and rinsed
- 1/2 tsp kosher salt
- fresh black pepper to taste
- 3-4 sprigs of fresh thyme (leaves)
- 6 oz ditalini pasta or another small pasta
Toppings
- grated parmesan choose a df version if vegan like Follow Your Heart
- fresh thyme leaves
- freshly ground black pepper
Instructions
- In a large pot add you oil over medium heat. Add the diced onion and cook for 3-5 minutes until softened.Then add your chopped carrots and minced garlic. Stir and cook for another few minutes.1 tbsp avocado oil, 1 medium yellow or white onion, 3-4 cloves garlic, 1 cup chopped carrots
- Next, add your vegetable broth, fire roasted tomatoes, green beans, black eyed peas, salt, pepper, and fresh thyme leaves. Bring your soup to a simmer. Once it is simmering, cover and cook for 10 minutes, or until your carrots are almost fully cooked.8 cups vegetable broth, 14.5 oz fire roasted tomatoes, 14.5 oz green beans, 15 oz black eyed peas, 1/2 tsp kosher salt, fresh black pepper, 3-4 sprigs of fresh thyme (leaves)
- Add your pasta and cook for another 8-10 minutes, or until the pasta is cooked through. (It is important your soup is truly simmering or else it will take your pasta awhile to cook).6 oz ditalini pasta
- Taste your soup. Add more salt or pepper, if desired.Serve your soup in a large bowl and top with grated parmesan, a few thyme leaves, and freshly ground pepper. I love a piece of toasted sourdough on the side. Enjoy!
Notes
- Kosher salt is different from iodized (table) salt. You should use about 1/4 teaspoon of table salt to substitute for 1/2 teaspoon of kosher salt.
- Ditalini is a very small cylindrical pasta. You can find it near the other pasta at most grocery stores. Alternatively, choose another small pasta like orzo or whatever you like.
- Black eyed peas – Did you know they are considered good luck in the New Year? They symbolize prosperity and wealth and their round shape resembles coins. You can find them near the other canned beans. Alternatively, you could use white beans or chickpeas.
- Green beans – For convenience, I use canned green beans in this recipe, but you could use fresh. You would need about 1/2 pound of fresh cut green beans to equal a 14.5 oz can.
