Vegan Hashbrown Soup

Name: Vegan Hashbrown Soup
Prep time: 10 min
Cook time: 20 min
Ingredients: 8 oz mushrooms (chopped); 1 tablespoon olive oil; 1 medium onion (diced); 1 bell pepper (diced); 6 cloves garlic (finely diced); 4.2 oz dehydrated hashbrown potatoes or 2 large russet potatoes (grated); 1 15 oz can cannellini beans, drained and rinsed; 5 –6 cups vegetable stock; 1 tablespoon paprika paste; 1 tablespoon cumin; 1 tablespoon tomato paste; Salt and black pepper (to taste)

By Courtney ODell

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Mar 11, 2026

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This Cozy Vegan Hashbrown Soup Is So Satisfying: This vegan hashbrown soup is one of those easy, budget-friendly dinners that somehow tastes like it took way more effort than it did. It’s thick, hearty, and loaded with browned mushrooms, garlic, white beans, and herbs – a great comforting soup that is low calorie and feels light.

What makes this recipe special is the shortcut: hashbrown potatoes. Whether you use dehydrated hashbrowns or freshly grated russets, they naturally thicken the soup and give it that creamy texture – no dairy required! It’s simple, filling, and perfect for a lent recipe, chilly nights, meatless Mondays, or easy meal prep.

Close-up of a bowl of Vegan Soup with beans, rice, mushrooms, and herbs, with a spoon submerged in the broth.

Close-up of a bowl of vegan vegetable soup with visible beans, chopped vegetables, and fresh herbs sprinkled on top.

A bowl of hearty vegan soup with beans, rice, and chopped herbs on top, placed next to a yellow napkin and a metal spoon.

A close-up of a spoonful of vegan soup with vegetables and rice, garnished with chopped herbs, with a bowl of the delicious vegan soup in the background.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Vegan Hashbrown Soup
Tips for the Best Vegan Hashbrown Soup
Vegan Hashbrown Soup Recipe

How to Make Vegan Hashbrown Soup

This vegan hashbrown soup is hearty, flavorful, and naturally thickened with potatoes and cannellini beans. Made with mushrooms, garlic, beans, paprika, and cumin, it’s a cozy, plant-based dinner that’s easy, budget-friendly, and perfect for meal prep.

Ingredients for Vegan Hashbrown Soup

To make this recipe, we will need the following ingredients:

Mushrooms – Add deep, savory umami flavor and a hearty texture that gives the soup a rich, almost “meaty” depth without any meat.
Avocado or Olive oil – Helps brown the mushrooms and aromatics, building flavor right from the start.
Onion – Adds natural sweetness and forms the aromatic base of the soup.
Bell pepper – Brings subtle sweetness, color, and a fresh vegetable note that balances the earthiness of the mushrooms.
Garlic – Provides bold, savory depth and warmth throughout the broth.
Dehydrated hashbrown potatoes or grated russet potatoes – Naturally thicken the soup as they cook, creating a creamy texture without dairy while adding hearty substance.
Cannellini beans – Add plant-based protein, creaminess, and body; they also help thicken the soup slightly when simmered.
Vegetable stock – Forms the flavorful liquid base that ties everything together.
Paprika paste – Adds smoky sweetness and concentrated pepper flavor, deepening the color and richness.
Cumin – Brings warm, earthy spice that enhances the savory profile of the soup.
Tomato paste – Adds depth, subtle acidity, and richness that rounds out the broth.
Salt and black pepper – Enhance and balance all the flavors, bringing the soup together.

Step-by-Step Instructions to Make Vegetable Soup with Hashbrowns

Once you’ve gathered your ingredients, we will use the following:

Chopped onions, mushrooms, and mixed bell peppers are arranged in sections inside a white pot, ready to be cooked for a delicious vegan soup.

Brown Vegetables

In a dutch oven or stock pot, heat avocado oil and brown onions, bell peppers, and mushrooms.

Chopped vegetables including mushrooms, bell peppers, and onions are sautéing in a white pot with minced garlic added in the center for a hearty vegan soup.

Add Garlic

Add garlic in the last minute of browning vegetables. Cook to fragrant and soft.

Vegan Soup with white beans, chopped peppers, onions, and seasonings simmering in a large white pot—partially cooked and ready for mixing.

Stir in Beans

Add drained can of white beans and heat 1-2 minutes. Stir often.

A pot of vegan soup with cooked white beans, chopped green and yellow vegetables, tomato paste, and a sprinkle of dried herbs and spices on top, not yet stirred.

Add Herbs

Add seasonings, tomato paste, and paprika paste. Stir well to mix.

A white pot filled with cooked white beans, vegetables, and a heap of shredded cheese on top, ready to be mixed—a hearty vegan soup perfect for chilly days.

Add Potatoes

Stir in dehydrated hashbrown potatoes or grated russet potatoes.

A close-up view of a pot filled with brown vegan broth containing chopped onions, herbs, and seasonings—an inviting base for a hearty vegan soup.

Add Stock & Cook

Stir in stock and water. Bring to a boil, then reduce to a simmer and cook 15-20 minutes, until potatoes are rehydrated (or cooked if raw), and soup has reduced slightly.