Recipe: Pantry Soup

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An easy, hearty vegetable soup you can make with ingredients you already have on hand.

2 Tbsp olive oil 
1 small onion, chopped
2-3 cloves of garlic, peeled and chopped 
2 Tbsp dried parsley
2 medium carrots, peeled and chopped
1 – 15 oz can of diced tomatoes
1 – 15 oz can of kidney beans, drained and rinsed
32 oz low sodium chicken or vegetable broth*
1-2 cups diced, fresh veggies** (celery, mushrooms, zucchini, green peppers, sweet potato, cabbage, kale, spinach – whatever’s in your fridge.) 
1-2 Tbsp chili powder
2 tsp salt
1 tsp pepper

Place olive oil in a large pot over medium heat. Add onions and cook for 2-3 minutes, stirring occasionally. Add garlic and parsley. Cook for another 2-3 minutes until onions are translucent. Stir in carrots, diced tomatoes, kidney beans and broth. Add veggies, chili powder, salt, and pepper. Stir it all together and bring the soup to a gentle boil. Drop the heat to low, cover the soup, and let it simmer for 15-20 mins or until you can easily pierce the carrots with a fork. Serve and enjoy!

*This is a hearty soup. If you prefer soup with a lot of liquid, add an additional 16oz of broth.

**If opting for softer veggies like spinach, yellow squash, or zucchini, wait to put those in until the last 5 minutes of cooking time.

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