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Soybean Vegetable Soup

Having some cooked soybeans in the freezer (or cans of them on the shelf) is a life-saver for a vegetarian. This soup is simply delicious, high in protein, and so easy to make! Soybean Vegetable Soup

Serves 6.


  • 1/2 c dehydrated wild mushrooms
  • 5 c low sodium vegetarian beef style broth
  • 1 c cooked soy beans
  • 1/2 c long grain brown rice
  • 1 carrot, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 1/2 c corn kernels (fresh, frozen or canned)
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1/4 c parsley minced
  • 2 Tbsp tomato paste
  • 1 Tbsp vegetarian Worcestershire sauce
  • 1 bay leaf
  • 1 sprig fresh rosemary or 1 tsp dry
  • 1/4 tsp salt (or to taste)
  • 1/8 tsp red pepper flakes


  1. Place all ingredients in a 5 quart or larger heavy pot and bring to a boil over medium heat, stirring well.
  2. Reduce heat to low, partially cover, and simmer 50 minutes, adding water or more broth if needed.
  3. Remove bay leaf and rosemary sprig. If mushrooms are now too big, remove and cut to desired size.
  4. Return mushrooms to pot, correct for seasoning; serve hot.

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