Vegan Veggie Soup

Vegan Lima Bean and Okra Soup


Soups are one of my favorite things to make and they happen to be perfect for those who would like to create meals that will stretch throughout these quarantined days. This lima bean and okra soup is a favorite for my 70-year-old, vegan client who likes plenty of fresh vegetables and nourishing meals. It reminds me of a very southern vegetable soup my grandmother would cook and is very similar to succotash. I hope you enjoy!

Vegan Veggie Soup

Vegan Veggie Soup

Vegan Lima Bean and Okra Soup

Southern-style vegan soup mae with okra, corn, green beans, lima beans, and tomatoes.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Soups
Cuisine Southern, Vegan
Servings 8 servings


  • 1 Yellow Onion chopped
  • 2 tsp garlic minced
  • 2 tbsp olive oil
  • 6 cups Vegetable Broth
  • 4 cups Tomatoes diced
  • 12 oz Frozen Lima Beans thawed
  • 12 oz Frozen Okra (sliced or whole) thawed
  • 12 oz Frozen Cut Green Beans thawed
  • 2 cup Frozen corn thawed
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 1/8 teaspoon Cayenne Pepper
  • 1 1/2 tsp Dried Thyme
  • 1 tsp Paprika
  • 1 tsp Dried Oregano
  • Salt to taste
  • black pepper to taste


  • In a large soup pot or dutch oven, saute onion and garlic until both are translucent (or soft). Add the remaining ingredients along with the vegetable broth. Cook until all vegetables are tender, this should take an hour. Add more liquid as needed and check seasoning are you add more.
  • If you're cooking in your instapot or pressure cooker: Saute onions and garlic using the saute setting until soft. Add all ingredients into the pressure cooker and cook on high for 2 to 5 minutes. Allow the pressure to quick-release.
Keyword Soup, Vegan

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