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Pantry Bean Vegetable Soup

5 from 1 vote
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Course: Dinner, Lunch
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 6
Calories: 150kcal

Ingredients

  • 1 Tbsp. olive or canola oil
  • 1 medium onion (white, yellow or red diced)
  • 3 cloves garlic (minced)
  • 2 stalks celery (diced)
  • 2 carrots (sliced into rounds or diced)
  • 2 cans beans (low-sodium or no salt added drained and rinsed)
  • 28 oz. can petite diced tomatoes
  • 2 cups root vegetables (such as white or yellow potatoes, turnips or sweet potatoes)
  • 2 tsp. dried herbs
  • 1/4 tsp. black pepper
  • 32 oz. low-sodium vegetable broth or water
  • 16 oz. frozen or fresh spinach
  • 2 cups zucchini or yellow squash (diced)

Instructions

  • In a medium pot, heat oil over medium-high heat until shimmering.
  • Add onions, stir and cook until translucent.
  • Add garlic, stir and cook 1-2 minutes or until fragrant but not browned.
  • Add celery and carrots, stir and cook 4-6 minutes.
  • Add beans, tomatoes, root vegetables, dried herbs, black pepper and stock or water. Then add just enough water to cover all ingredients.
  • Simmer soup covered for 20-30 minutes or until root vegetables are tender.
  • Stir in greens and squash. Simmer until tender and warmed though, about 10 minutes.

Video

Notes

GREAT ADDITIONS/SUBSTITUTIONS
Add frozen veggies just before serving. Try soup with whole grain pasta, brown rice or bulgur wheat. Try beans such as: northern, navy, cannellini, chickpeas, black eyed peas, black beans, etc. Add or sub veggies such as: corn, hominy, lima beans, bell peppers, green beans, fennel, green peas, green onion, winter squash, okra, leeks or mushrooms.

Nutrition

Calories: 150kcalCarbohydrates: 29gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 257mgPotassium: 1193mgFiber: 9gSugar: 12gVitamin A: 10916IUVitamin C: 51mgCalcium: 188mgIron: 6mg
5 from 1 vote
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5 stars
Great recipe! It’s easy and flexible with what’s on hand! Thank you for sharing these easy choices.

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Nutrition Facts
Pantry Bean Vegetable Soup
Amount per Serving
Calories
150
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
257
mg
11
%
Potassium
 
1193
mg
34
%
Carbohydrates
 
29
g
10
%
Fiber
 
9
g
38
%
Sugar
 
12
g
13
%
Protein
 
7
g
14
%
Vitamin A
 
10916
IU
218
%
Vitamin C
 
51
mg
62
%
Calcium
 
188
mg
19
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.