Grandma’s Farmers Soup with vegan ground beef, lentils, potatoes, carrots and bell peppers – This quick and easy meatless recipe is way healthier than the traditional one-pot stew but it’s as delicious! One serving of this vegetable soup has even 30 grams of protein!
Vegan farmers soup inspired by grandma’s classic recipe
This vegan farmers soup, or stew, is healthy, gluten-free, high in protein, and incredibly delicious! Loaded with lots of vegetables, lentils, and vegan ground beef, this hearty stew is not only nutrient-rich, warming, and filling, but just as delicious as Grandma’s classic soup!
No one will notice that the farmers stew is 100% plant-based and contains no meat unless you tell them. So it’s not only the perfect recipe to satisfy your cravings for home cooked meals without meat but also to convince even vegan skeptics!
A versatile recipe
This farmers soup is also a great way to use up leftover market vegetables. You can easily adapt the recipe to your preferences and what you have in your fridge. If you don’t have one ingredient, simply use another. And if you have something you want to use up, feel free to add it. Just like with many other recipes for stews, soups, and curries, you can get creative here too!
Ingredients for the soup
To make this delicious farmers soup, you’ll only need a few simple ingredients that you may even already have at home.
- Olive oil: or another vegetable oil for frying.
- Vegan ground beef: from the refrigerated section. Alternatively, you can use soy granules or sunflower mince (see Lasagna Soup for preparation) or crumbled tofu (see Vegan Bolognese for preparation). Also, cooked beans or vegetables with a meaty texture such as mushrooms or eggplant work well as meat alternatives.
- Red lentils: If you want to use other lentils, please check the cooking time on the package, as they may vary, depending on type.
- Vegetables: onions, garlic, carrots, potatoes and bell peppers.
- Vegetable broth
- Red wine: provides a more intense flavor and adds a touch of acidity to the farmer’s soup. However, you can also leave it out.
- Spices: Tomato paste, Italian herbs (a mixture of basil, oregano, rosemary and thyme), paprika sweet and hot, bay leaves, and salt and pepper.
How to make Grandma’s Farmers Soup
As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Cook the vegan ground beef and aromatics
Start by chopping the veggies and cooking the vegan ground beef until crumbly.
Step 2: Add remaining ingredients and cook
Then add the onions and sauté until translucent. Now add the garlic and tomato paste and sauté briefly. Then deglaze the pan with red wine and let it boil down briefly. Next, add potatoes, carrots and bell peppers and sauté briefly. Then rinse the lentils and add them to the pot along with the spices. Pour in the vegetable broth, add bay leaves and cook the stew for about 20 minutes until the potatoes and lentils are tender.
Step 3: Season to taste and serve
Taste and adjust seasonings if needed, and remove the bay leaves. Sprinkle with parsley and thyme and enjoy your healthy vegan farmers vegetable lentil stew!
Tip: If you like, you can thicken the soup a little. To do this, make a slurry by dissolving 2 tsp of cornstarch in a little water, then stir into the soup and bring to the boil.
Recipe Notes
- Feel free to replace the vegan ground beef or lentils with cooked beans, chickpeas, finely chopped mushrooms, eggplant, zucchini or crumbled tofu. You could also double the amount of lentils, however, you would need about 1 ½ cups (360 ml) more liquid, since the lentils absorb 3 parts of it. On the other hand, if you omit the lentils, you will need less liquid.
- If you like the soup spicier, you can add a little chili or ajvar.
- Instead of red wine, you can also use a little more vegetable broth and a small sip of red wine vinegar or white vinegar, or add a few finely chopped pickles.
How to store and freeze leftover soup?
Put leftover farmers soup in an airtight container or simply cover the pot with a lid and store it in the refrigerator for up to 4 days. You can also freeze it in portions for 3 months. Then remove and reheat on the stove or in the microwave when you need a quick lunch or dinner!
This vegan recipe for grandma’s farmers soup is:
- Healthy
- Gluten-free
- Protein-rich
- Low-fat
- Diet-friendly
- Rich in fiber and satisfying
- Quick and easy to make
- Versatile
- Super delicious
- Ideal to make ahead for meal prep!
- Perfect for lunch or dinner!
More vegan soup or stew recipes to try
- Red Lentil Dahl
- Golden Lentil Soup
- Granny’s Lentil Soup
- Sweet Potato Lentil Stew
- White Bean Stew
- Eggplant Chickpea Stew
- Thai Peanut Ramen Noodle Soup
- Minestrone Soup
- Sweet Potato Soup
- Thai Carrot Ginger Soup
- Creamy Cauliflower Soup
- Potato Leek Soup
- Roasted Pumpkin Soup
- Cream of Mushroom Soup
- Creamy Tomato Soup
- Vegan Lasagna Soup
- Mushroom and Rice Soup
If you try this easy vegan farmers soup recipe, feel free to leave me a comment and a star rating! And if you share a photo of your delicious stew on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your dishes! Happy cooking! 🙂
One Pot Farmer's Soup (Vegetable Stew)
Author:Ingredients
- 1-2 tbsp olive oil or other vegetable oil for frying
- 8.8 oz (250 g) vegan ground beef from the refrigerated section, see notes* for alternatives
- 1 large onion diced
- 2-3 cloves of garlic chopped
- 3 tbsp tomato paste
- ½ cup red wine optional
- 17.6 oz (500 g) potatoes cut into bite-sized pieces
- 2 carrots diced
- 2 bell peppers cut into bite-sized pieces
- ½ cup (90 g) red lentils
- 3 ¼ cup (780 ml) vegetable broth or more to desired consistency
- 2 tsp dried herbs mixture of thyme, rosemary, oregano
- 2 tsp paprika powder sweet
- 1 tsp paprika powder spicy
- salt and pepper to taste
- 2 bay leaves optional
To garnish
- fresh parsley and thyme
Instructions
*Note: Feel free to check out the recipe video + step-by-step pictures at the top of the post!
- First, peel and wash the potatoes and cut into bite-sized cubes. Also wash the bell pepper and cut into small cubes, removing the seeds. Peel the onion and chop finely.
- Heat some olive oil in a large pot and cook the vegan ground beef until crumbly. Add onions and sauté for 2 minutes until translucent. Then add garlic and tomato paste and sauté for further 30 seconds. Then pour in red wine and cook briefly until reduced.
- Now add potatoes, carrots and bell peppers and sauté for about 1-2 minutes. Put the lentils into a fine-meshed sieve and rinse under running water. Then add to the pot along with the spices and stir to combine. Pour in the vegetable broth, add bay leaves and cook the stew for about 20 minutes until the potatoes and lentils are tender. Then taste and adjust seasonings if needed, and remove the bay leaves. (If you like the stew a bit thicker, make a slurry by stirring 2 tsp of cornstarch in a little water, then stir into the stew and bring to a boil).
- Garnish with parsley and thyme and enjoy!
Notes
- You can also substitute the vegan ground beef or lentils with cooked beans, chickpeas, finely chopped mushrooms, eggplant, zucchini, soy granules or sunflower mince (see Lasagna Soup for preparation), crumbled tofu (see Vegan Bolognese for preparation) or another meat alternative. You could also double the amount of lentils, but you would need about 1 ½ cups (360 ml) more liquid, since the lentils absorb 3 parts of it. On the other hand, if you omit the lentils, you will need less liquid.
- If you like the stew spicier, you can add some chili or ajvar.
- Instead of red wine, you can also use a little more vegetable broth and a small sip of red wine vinegar or white vinegar or add a few finely chopped pickles.
- More information on the recipe as well as storage instructions are mentioned in the blog post above!
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