Homemade Vegetable Soup Recipe (Pantry Soup)
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Skip to RecipeA hearty homemade vegetable soup recipe that you can make with ingredients you already have on hand and in your pantry! Take whatever veggies are hanging out in the fridge or canned in your pantry, add a handful of spices and chicken broth, and you’ll have dinner on the table in no time.
Ingredients
- Olive oil – Just a little bit to start the main veggies underway.
- Onion, Garlic, Carrots – My faorite combo of veggies to start just about any spoup.
- Parsley – Most of the year I have dried parsley on hand so that’s what I use here. If you have fresh parsley available to you, use that instead.
- Diced tomatoes, canned – A can of petitie diced tomatoes works great here. m
- Kidney beans – 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.
- Low sodium chicken broth – Using low sodium will help you better control the amount of salt in your soup. You can swap it out for vegetable broth if you perfer.
- Diced vegetables – celery, mushrooms, zucchini, green peppers, sweet potato, cabbage, kale, spinach – whatever’s in your fridge!
- Chili powder – Just a little to add some depth of flavor and help round of the soup.
- Salt and Pepper – There are suggested amounts for the recipe, but as always, adjust to taste.
How to Make Pantry Soup
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!
Homemade Vegetable Soup Recipe
Ingredients
- 2 Tbsp olive oil
- 1 small onion, chopped
- 2-3 cloves garlic, peeled and chopped
- 2 Tbsp dried parsley
- 2 medium carrots, peeled and chopped
- 15 oz diced tomatoes
- 15 oz kidney beans, drained and rinsed
- 32 oz low sodium chicken broth, or vegetable broth
- 1-2 cups diced, fresh veggies
- 1-2 Tbsp chili powder
- 2 tsp salt
- 1 tsp pepper
Instructions
- Place olive oil in a large pot over medium heat.2 Tbsp olive oil
- Add onions and cook for 2-3 minutes, stirring occasionally.1 small onion
- Add garlic and parsley. Cook for another 2-3 minutes until onions are translucent.2-3 cloves garlic, 2 Tbsp dried parsley
- Stir in carrots, diced tomatoes, kidney beans and broth.2 medium carrots, 15 oz diced tomatoes, 15 oz kidney beans, 32 oz low sodium chicken broth
- Add veggies, chili powder, salt, and pepper.1-2 cups diced, 1-2 Tbsp chili powder, 2 tsp salt, 1 tsp 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!
Recipe Tips
This is a thick and hearty soup. If you prefer soup with a lot of liquid, add an additional 16 ounces of broth.
This recipe is a great way to use up fresh cabbage. I LOVE this soup with 2-3 cups of chopped green cabbage added in.
If using softer veggies like spinach, yellow squash, or zucchini, wait to stir those in until the last 5-10 minutes of cooking time.
I made this soup tonight and it’s fabulous!! Love how hearty it is! I will definitely make this again!!
I’m so glad you liked it, Julie!