Go Back
Print
Shelf Stable Vegetable Soup Recipe made in a Dutch oven or Pot

Pantry Vegetable Soup Recipe

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

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

Instructions

  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!