This is a quick, easy, vegan/vegetarian freezable soup with lots of flavour. You can add some chopped, cooked rotisserie chicken if you wish, but there are lots of hearty ingredients for a fast weeknight meal from your pantry.

Petite-cut tomatoes come in different flavours– including Spicy (adds extra kick to the Mexican version), Chili and Italian (a flavourful addition to the Italian version) –are a great way to mix it up. I always keep cartons of vegetable or chicken stock, cans of various petite tomatoes and beans or lentils stocked in my cupboard for a night when I want to clear out my fridge’s veggie drawer.

Begin with the base ingredients, then choose the version you want to try and add the remaining veggies, seasonings and garnishes to finish the soup.

If you are looking for more vegetarian soup recipes, check out Mexican Vegetable Soup and Italian Vegetable Soup!

French Vegetable Soup

Author Susan Turnbull


  • 2 tbsp butter
  • 1 tbsp grapeseed or other neutral vegetable oil
  • 1 cup carrots, diced
  • 2 leeks, white and light green parts only, sliced and rinsed well to remove grit
  • salt and freshly-ground pepper to taste
  • 1 cup green beans, fresh or frozen
  • 1/2 tsp garlic powder
  • 1 18 oz can petite-diced tomatoes
  • 4 cups veggie stock
  • 1/2 cup white wine
  • 1 tbsp Herbes de Provence, or 1 tsp each dried thyme and rosemary
  • 1 398 ml can lentils, rinsed and drained
  • 1 tbsp parsley


  • croutons
  • pesto


  • 1 cup frozen green peas
  • crusty bread


  • Heat butter and oil in large stockpot to medium. Add carrot and leeks, sprinkle with salt and pepper. Cook 2 minutes, then add green beans and other veggies (except peas).
  • Sprinkle with salt, pepper and add garlic powder. Cook, stirring occasionally, for 5-7 minutes, or until veggies start to soften and onion is translucent.
  • Stir in tomatoes, stock and wine, plus seasonings. Stir in lentils and bring up to a simmer. Cook, covered, for 30-40 minutes until veggies are tender.
  • Stir in parsley and peas if using. Taste and adjust seasoning as required.
  • Top individual bowls with croutons and drizzle with pesto. Serve with crusty bread.