5 Vegan Soups Straight from a Wartime Kitchen

During the war years, folks had to make do with whatever was on hand. Fresh produce was scarce, meat was rationed, and creativity ruled the kitchen.

But out of those tough times came some of the coziest, most comforting soup recipes you’ll ever taste. I’ve taken that same spirit and given it a vegan twist—simple, hearty, and full of flavor.

If you’ve got a few pantry staples and a craving for something warm, these five soups might just hit the spot.

1. Vegan Chili

Chili became popular during the Great Depression and wartime because it could turn cheap ingredients into a full meal. Beans replaced meat when rations were tight. People tossed in what they had—tomatoes, onions, spices, maybe a bell pepper if they were lucky.

In the U.S., it was especially common in Texas and the Southwest. Mexican-American communities played a big role in shaping the flavors. During World War II, meatless chili became a go-to option for “Meatless Mondays,” part of the food conservation effort.

2. Vegan Lentil Soup

Lentils were a staple during both world wars, especially in Europe and the UK. They were cheap, lasted long, and didn’t need refrigeration. British households relied on them when meat and dairy were hard to get. In France, “potage de lentilles” was common in rural areas. In Italy, lentil soup symbolized thrift and was often made in big batches.

This soup offered protein without using up meat rations. During WWI, many American housewives were encouraged to use lentils instead of beef.

3. Potato Leek Soup

This soup has deep roots in Ireland, Wales, and Northern France. Potatoes were easy to grow and store, and leeks were hardy, often left in the soil over winter. During WWII, the British Ministry of Food pushed recipes like this for “dig for victory” campaigns.

It was filling and could be made without cream or butter. Just potatoes, leeks, water, and salt—yet still warm and comforting. It was often served with stale bread or even toast dipped in the soup.

4. Vegan Split Pea Soup

Split pea soup has been eaten for centuries in places like the Netherlands, Scandinavia, and Eastern Europe. During wartime, dried peas were prized for their long shelf life and nutrition. In the Netherlands, erwtensoep became a survival food—thick enough to stand a spoon upright.

In North America, it was often flavored with ham bones, but wartime versions skipped the meat and added herbs or root vegetables. It was seen as a soup of resilience and simplicity.

5. Vegan Tomato Soup

Tomato soup was one of the most comforting and widespread soups during wartime. It used canned or homegrown tomatoes. In America, it was pushed as a way to keep spirits up while saving on costs. Families grew tomatoes in backyard gardens and canned them for winter.

Simple versions used just tomatoes, water, and a bit of flour to thicken. Schools and churches served it in community kitchens. Often paired with bread crusts or a basic biscuit.