Description
A quick and hearty vegetarian soup perfect for busy weeknights. Made with pantry staples like canned beans, tomatoes, mixed vegetables, and greens—ready in just 25 minutes.
Ingredients
1 tablespoon olive oil or butter
1 medium onion, diced
3 garlic cloves, minced
2 cups canned tomatoes (diced, crushed, or sauce)
2 cups mixed vegetables (frozen, dried, or shelf-stable)
2 tablespoons greens powder or 1 cup chopped spinach, kale, or chard
4 cups canned beans (such as black beans, kidney beans, or white beans)
6 cups vegetable broth
1 cup optional starch (like diced potatoes, cooked pasta, or rice)
1 cup optional protein (like cooked lentils or chickpeas)
Salt and pepper, to taste
Optional: carrots, celery, mushrooms, bell peppers (use what you have)
Instructions
1. In a large soup pot, heat olive oil or butter over medium heat. Add diced onion and optional vegetables like carrots or mushrooms. Sauté until softened.
2. Stir in minced garlic and cook for 1 minute, just until fragrant.
3. Add canned tomatoes, broth, mixed vegetables, and any starches you’re using. Stir to combine.
4. Bring the mixture to a simmer and cook until grains or starches are tender, about 10–15 minutes.
5. Add beans, greens powder or fresh greens, and any optional protein. Simmer for another 3–5 minutes to blend the flavors.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot, optionally with crusty bread and a drizzle of olive oil.
Notes
You can freeze leftovers in airtight containers for up to 3 months. This soup also works well with whatever vegetables you have on hand—fresh, frozen, or dried.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: American