Shelf Stable Vegetable Soup Recipe made in a Dutch oven or Pot
Main Dishes,  Recipes,  Sarah Slusher

Pantry Vegetable Soup Recipe

Lately, my family is so in love with this Pantry Vegetable Soup Recipe. As soon as social distancing & stay at home orders began, I took the opportunity to teach my kids how to make a meal. Luckily, my daughter is a huge fan of soup. After grabbing what was on our shelves, we set out to make a quick & easy vegetable soup featuring a good amount of shelf-stable ingredients.

Pantry Vegetable Soup Recipe -You’re a Winner Baby

Well, our first batch of this Pantry Vegetable Soup Recipe was so tasty! Honestly, I thought it may be a fluke. While I do love soup, vegetable soup is never my first choice. For taste testing purposes & to use up more of our shelf ingredients, we made the dish several more times. Each time, we loved it!

One thing I love about this recipe is you use what you have. While I love it with red potatoes, use whatever potatoes you have on hand. I am a huge fan of The Book Club Cookbook’s spices. I used the Sage of Innocence Rubbed Sage in this soup & it is so tasty! If you’re all out of sage, use something else. The beauty of this recipe is the base is so delicious, you can adjust things here & there & still have a tasty dinner.

Make It Tonight

Perhaps my favorite thing about this Pantry Vegetable Soup Recipe is that it is a breeze to make. An added bonus, my daughter now feels comfortable peeling and chopping vegetables. The second round of this soup, she made it on her own. While I don’t always love soup on a warm day, this is a great year-round recipe. I can’t wait to get some fresh green beans & make this again!

Do you have any favorite ingredients you love in a Vegetable Soup Recipe?

If you’re in the mood for a soup & salad, check out our family’s favorite Easy Caesar Salad recipe. Also, these Cheddar Biscuits would be so delicious with soup!

Pantry Vegetable Soup Recipe

This is a quick & easy pantry vegetable soup recipe. It's made up of almost all shelf-stable ingredients.


  • 3 tablespoons extra-virgin olive oil divided
  • 1 medium yellow or white onion chopped
  • 4 carrots peeled and chopped
  • 4-5 cloves garlic pressed or minced
  • 2 teaspoons rubbed sage
  • 2 bay leaves
  • 3 tbsp tomato paste
  • 6 cups 48 ounces vegetable broth
  • 1 14.5 oz can of fire-roasted tomatoes do not drain
  • 8 small to medium red potatoes
  • 1 14.5 oz can of green beans drained & rinsed
  • 1 15.5 oz can of red kidney beans drained & rinsed
  • Salt & pepper to taste


  1. Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is warm, add the chopped onion & carrot. Cook about 6 to 8 minutes until they start to soften.
  2. Add the garlic, sage & bay leaf. Cook about 1 minute. Add the tomato paste & cook for another minute.
  3. Pour in the broth & you may need to whisk or break apart the paste & vegetables to mix well.
  4. Raise the heat and bring the mixture to a boil. Add the potatoes.
  5. Partially cover the pot and reduce heat to simmer.
  6. Cook for 25 -30 minutes, or until the potatoes are softened.
  7. Add the green beans & kidney beans & cook for 5 more minutes on medium-low heat.
  8. Eat & enjoy!

Momma, wife, baker, reader & smart ass. I am Really Into doughnuts, inside jokes, trash TV, pizza, 48 Hours & George Michael.

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