Upgraded Vegetable Soup
Canned vegetable soup as a starting point, bulked up with extra vegetables and potatoes until it's a proper, filling meal.
Time
20 min
Difficulty
Easy
Serves
2–3
Ingredients 4 items
- 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: 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
Allergens: Most canned vegetable soup contains Gluten (pasta or thickeners). Check label.
Instructions
- Pour both cans of vegetable soup into a medium pot. Add the diced tomatoes with their juice.
- Add the frozen mixed vegetables and the diced potato.
- Bring to a simmer over medium heat. Cook for 12–15 minutes until the potatoes are tender.
- Season with salt, pepper, garlic powder, or Italian seasoning if you have them.
- Serve hot with bread or crackers on the side.
notes & tips
- 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.