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Simple Vegetable Soup

A basic, filling soup made from whatever canned vegetables you have on hand. Good on its own or with crackers and bread.

Gluten-FriendlyDairy-FreeVegetarianVeganNut-FreeEgg-Free Main DishSide
Prep: 5 min Cook: 20 min Total: 25 min Servings: 4-6 Difficulty: Easy

Allergens: None of the major allergens as written. Check canned vegetable labels.

Ingredients

  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) green beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) canned carrots, drained
  • 1 medium onion, diced
  • 2 tablespoons vegetable oil
  • 4 cups water
  • 1 medium potato, diced small

Optional Extras

  • 1 teaspoon garlic powder
  • 1 bay leaf
  • Salt and pepper
  • Italian seasoning
  • Crackers or bread for serving

Equipment

  • Large pot
  • Knife and cutting board
  • Can opener
  • Stirring spoon

Instructions

  1. Heat oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes.
  2. Add diced potato and cook for 2 more minutes, stirring.
  3. Add diced tomatoes (with their juice), green beans, corn, carrots, and water.
  4. Add garlic powder, salt, pepper, and any other seasonings if you have them.
  5. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are soft.
  6. Taste and adjust seasoning. Serve with crackers or bread if you have them.

Notes

  • Use whatever canned vegetables you have. Peas, mixed vegetables, and canned potatoes all work. The recipe is flexible.
  • Add protein: A can of beans or diced chicken makes this a heartier meal.
  • Leftovers: Soup keeps in the fridge for 5 days and tastes even better the next day.