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A Vegan Soup Concoction!

This is your typical "kitchen-sink" concoction of vegetables in a smooth, yet peppery broth. I came up with this when I couldn't find a recipe that called exactly for the things I had on hand. This is one of my favorites. A great soup to make a huge batch of and freeze for a quick lunch or dinner.

Recipe card by for the love of vegEditorial by recipesvibrant · Updated October 15, 2026
RiceBlack BeansBeansVegetableLactose FreeVegan
A Vegan Soup Concoction!

Total time

80 min

Servings

6

Calories

198.7

Category

Brown Rice

This Vegan Soup Concoction is a hearty, fiber-rich meal that transforms humble brown rice and black beans into a savory, aromatic masterpiece. Perfect for beginner cooks, this one-pot stovetop wonder relies on a slow simmer to meld the earthy fennel and sweet corn into a comforting plant-based bowl.

Ingredients

Makes 6 servings

  • 1 olive oil
  • 1 garlic cloves
  • 3 zucchini
  • 1 water
  • 3 bay leaf
  • 1 nutritional yeast
  • 1/3 dried basil
  • 1 sea salt
  • 1 fresh ground black pepper
  • 1/4 crushed red pepper flakes
  • 1/4 fennel seed
  • 1 1/2 canned black beans
  • 1/3 long grain brown rice
  • 1 frozen corn
  • 1 frozen carrots
  • 1 fresh spinach
  • 1 fresh kale

Method

  1. Heat olive oil on medium-high heat in large soup pot.

  2. Add onion, garlic, and zucchini and sauté until onion is tender.

  3. Add water, nutritional yeast, bay leaf, sea salt, pepper, red pepper flakes (if using), and fennel seed. Stir well.

  4. Add remaining ingredients and bring to a boil.

  5. Boil for a few minutes and then reduce heat to simmer.

  6. Simmer for at least an hour, but you may simmer longer, if desired.

  7. Note: Depending on your taste, you may need to add more salt than indicated above. I make my soups low-sodium and add salt, if needed, when I'm eating it.

Cook's notes

  • Toast your fennel seeds in the olive oil for 30 seconds before adding the vegetables to release their aromatic essential oils.
  • Ensure you rinse your canned black beans thoroughly under cold water to remove the excess starch and sodium before adding them to the pot.
  • Use a heavy-bottomed Dutch oven for the hour-long simmer to distribute heat evenly and prevent the brown rice from sticking to the base.
  • Stir the nutritional yeast in thoroughly at the start of the simmer to create a savory, umami-rich broth that coats the zucchini and corn.

Easy swaps

  • Instead of Long grain brown rice, use Farro or quinoaWhile these change the texture, they offer a faster cook time if you are pressed for the full hour.
  • Instead of Frozen corn, use Fresh roasted cornCharring fresh kernels in a skillet first adds a smoky dimension that frozen corn lacks.
  • Instead of Zucchini, use Yellow summer squashBoth provide a similar water content and texture, making them functionally interchangeable in this soup.
  • Instead of Water, use Vegetable brothSwapping water for a quality vegetable stock adds depth to the liquid base beyond what the dry seasonings alone provide.

Frequently asked

Can I use pre-cooked brown rice to save time?

Yes, but add the cooked rice only during the last 10 minutes of simmering to prevent it from becoming mushy.

Does this soup thicken as it sits?

Yes, the starch from the brown rice will naturally thicken the broth, creating a more stew-like consistency the longer it rests.

Is it necessary to simmer for the full hour?

Yes, the hour is essential for the brown rice to soften completely and for the fennel seeds to fully infuse the broth.

Can I add more vegetables to this recipe?

Absolutely. Heartier greens like kale or spinach can be stirred in during the final 5 minutes of cooking.

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