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Upgraded Vegetable Soup

Canned vegetable soup as a starting point, bulked up with extra vegetables and potatoes until it's a proper, filling meal.

Nut-FreeEgg-FreeDairy-Free Main Dish
Prep: 5 min Cook: 15 min Total: 20 min Servings: 2–3 Difficulty: Easy

Allergens: Most canned vegetable soup contains Gluten (pasta or thickeners). Check label.

Ingredients

  • 2 cans (10.5 oz each) vegetable soup
  • 1 can (15 oz) diced tomatoes
  • 1 cup frozen mixed vegetables
  • 1 medium potato, diced small

Optional Extras

  • Salt and pepper
  • Garlic powder
  • Italian seasoning
  • Bread or crackers on the side
  • A handful of pasta or rice stirred in

Equipment

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

Instructions

  1. Pour both cans of vegetable soup into a medium pot. Add the diced tomatoes with their juice.
  2. Add the frozen mixed vegetables and the diced potato.
  3. Bring to a simmer over medium heat. Cook for 12–15 minutes until the potatoes are tender.
  4. Season with salt, pepper, garlic powder, or Italian seasoning if you have them.
  5. Serve hot with bread or crackers on the side.

Notes

  • Add protein: Stir in drained canned chicken or white beans to make it even more filling.
  • Any canned soup works as a base. Tomato soup, chicken noodle, or minestrone can all be upgraded the same way.
  • Pasta addition: Stir in ½ cup of small pasta (like elbow or ditalini) in step 2. Add an extra can of water to account for the pasta absorbing liquid.
  • Leftover soup thickens. Add water when reheating to thin it back out.
  • Bread bowl: If you have a round bread loaf, hollow it out and serve the soup inside. Kids love this.