Pantry Vegetable Soup
An easy, hearty pantry vegetable soup you can make with ingredients you already have on hand!
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Ingredients
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- 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
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
Find it online: https://mittengirl.com/pantry-soup/