Pantry Vegetable Soup

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An easy, hearty pantry vegetable soup you can make with ingredients you already have on hand! Take whatever veggies are hanging out in the fridge or canned in your pantry, add a handful of spices, and you’ll have dinner on the table in no time.

Ingredients

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.

Enjoy!

Tips on Pantry Vegetable Soup

  • This is a hearty soup. If you prefer soup with a lot of liquid, add an additional 16oz of broth.
  • I LOVE this soup with 2-3 cups of chopped cabbage added in.
  • Swap the kidney beans for any canned bean you enjoy. If you opt for white beans/great northern beans, wait to add those in until the last 5 minutes of cooking time.
  • If using softer veggies like spinach, yellow squash, or zucchini, wait to stir those in until the last 5-10 minutes of cooking time.

Dinner Pairing

Garlic Cheddar Biscuits

Enjoy your bowl of pantry vegetable soup with a side of garlic cheddar biscuits.

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Vegetable Pantry Soup

Pantry Vegetable Soup


  • Author: MittenGirl
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min

Description

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


Scale

Ingredients

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 broth 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


Instructions

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.

Enjoy!

  • Category: soup
  • Cuisine: American
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Pantry Vegetable Soup

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