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