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    Home » Recipes » Vegetarian

    Pantry Vegetable Soup

    Published: Jan 11, 2020 · Updated: Jul 5, 2021 by Katy McAvoy

    I love when you share my recipes!

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    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.


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

    Pantry Soup

    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

    Garlic Cheddar Biscuits

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

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    Pantry Vegetable Soup

    Pantry Soup
    Print Recipe
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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 Scale
    • 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

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

    Pin it for later

    Pantry Soup

    Vegetarian

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    I love when you share my recipes!

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    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Julie Blaszak

      January 31, 2021 at 6:48 pm

      I made this soup tonight and it's fabulous!! Love how hearty it is! I will definitely make this again!!

      ★★★★★

      Reply
      • MittenGirl

        January 31, 2021 at 6:54 pm

        I'm so glad you liked it, Julie!

        Reply

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

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