Pantry Vegetable Soup

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

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

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Pantry Vegetable Soup

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★★★★★

5 from 1 reviews

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

• Author: Katy McAvoy
• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Yield: 4 servings 1x
• Category: Soup
• Method: Stove Top
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 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
• 1-2 tablespoon 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!

Keywords: vegetable soup, pantry soup, vegetarian soup, leftover vegetable soup, pantry ingredients

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