Pantry Vegetable Soup

Pantry Soup

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5 from 1 review

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


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 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.