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?
Pantry Vegetable Soup Recipe
- 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
- 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.
- Add the garlic, sage & bay leaf. Cook about 1 minute. Add the tomato paste & cook for another minute.
- Pour in the broth & you may need to whisk or break apart the paste & vegetables to mix well.
- Raise the heat and bring the mixture to a boil. Add the potatoes.
- Partially cover the pot and reduce heat to simmer.
- Cook for 25 -30 minutes, or until the potatoes are softened.
- Add the green beans & kidney beans & cook for 5 more minutes on medium-low heat.
- Eat & enjoy!