Canned Vegetable Soup Recipe: Quick and Tasty Ideas

There’s something wonderfully comforting about a warm bowl of vegetable soup, especially when it’s quick, easy, and made with pantry staples like canned vegetables. Whether you’re pressed for time, craving a light meal, or looking for a nutritious way to use up what you have on hand, this canned vegetable soup recipe is a lifesaver.

It combines the convenience of canned veggies with fresh herbs and spices to create a hearty, flavorful soup that’s perfect for any day of the week.

Not only is this recipe budget-friendly, but it also caters to a variety of dietary preferences, making it a versatile choice for families and individuals alike. From busy weeknights to cozy weekend lunches, this soup is your go-to solution for healthy, delicious comfort food in just minutes.

Plus, it’s a great way to sneak in more veggies without fuss or prep time. Let’s dive into how you can make this simple yet satisfying canned vegetable soup!

Why You’ll Love This Recipe

This canned vegetable soup recipe is a perfect blend of convenience, nutrition, and taste. Using canned vegetables means you can whip up a delicious soup anytime without worrying about chopping or prepping fresh produce.

It’s ideal for busy cooks who want a wholesome meal fast.

The soup is naturally vegan and gluten-free, but you can easily customize it to suit your dietary needs. The mix of vegetables provides a rich variety of textures and flavors, enhanced by aromatic herbs and spices.

It’s light yet filling, making it great as a starter or a main course.

Most importantly, this recipe is incredibly forgiving. You can swap in your favorite canned vegetables or spices, making it a flexible pantry staple that never gets boring.

For more hearty and wholesome meal ideas, check out our A to Z Vegetarian Recipes for Every Meal and Occasion.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 can (15 oz) mixed vegetables, drained (corn, peas, carrots, green beans)
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Optional: 1/4 teaspoon crushed red pepper flakes for a hint of heat
• Fresh parsley or cilantro for garnish

Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or ladle
• Can opener
• Measuring spoons
• Measuring cup

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and soft.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Pour in the diced tomatoes with their juices, stirring to combine. Let this simmer for 3-4 minutes to meld the flavors.
4. Add the drained mixed vegetables and kidney beans to the pot. Stir everything together to distribute the ingredients evenly.
5. Pour in the vegetable broth and bring the soup to a gentle boil.
6. Reduce heat to a simmer and add the dried basil, oregano, smoked paprika, salt, and pepper. If you like a little heat, stir in the crushed red pepper flakes.
7. Simmer the soup uncovered for 15-20 minutes, allowing the flavors to develop and the soup to thicken slightly.
8. Taste and adjust seasoning as needed, adding more salt, pepper, or spices to your preference.
9. Serve hot, garnished with fresh parsley or cilantro for a burst of color and freshness.

Tips & Variations

“For a creamier texture, stir in a splash of coconut milk or your favorite plant-based cream towards the end of cooking.”

Use seasonal canned vegetables: Swap out the mixed vegetables for canned corn, green beans, or even canned pumpkin for a seasonal twist. This recipe is incredibly versatile!

Add grains or pasta: For a heartier meal, toss in 1/2 cup of cooked rice, quinoa, or small pasta shapes during the last 10 minutes of simmering.

Boost the protein: Add canned lentils or chickpeas in addition to the kidney beans for extra protein and texture.

Fresh herbs: If you have fresh basil or oregano, use them instead of dried for a brighter flavor. Add fresh herbs just before serving.

For more spice ideas to customize your soup, be sure to visit our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Nutrition Facts

Note: Nutrition facts are approximate and will vary based on specific brands and ingredient choices.

Serving Suggestions

This canned vegetable soup pairs wonderfully with fresh bread, such as a crusty baguette or garlic toast, perfect for dipping and soaking up every flavorful drop. You can also serve it alongside a simple green salad for a light and balanced meal.

For a more filling dinner, offer a side of steamed rice or quinoa. Adding a sprinkle of nutritional yeast on top can give it a cheesy, umami flavor without any dairy.

If you’re interested in other easy, wholesome meals, don’t miss our Cheap Vegetarian Recipes For Families Everyone Will Love and Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal.

Conclusion

Making a delicious, nutritious vegetable soup from canned ingredients is not only convenient but also a smart way to enjoy a comforting meal anytime. This recipe brings together simple pantry staples with fresh seasonings to create a satisfying dish that’s perfect for busy days or anytime you need a quick pick-me-up.

Its flexibility allows you to adapt it to whatever you have on hand, making it a perfect go-to recipe for beginners and seasoned cooks alike. From its rich flavors to its wholesome nutrition, this canned vegetable soup will soon become a staple in your kitchen.

Don’t forget to explore more of our flavorful vegetarian and vegan recipes like the Amazing Vegan Pasta Recipes for Easy Delicious Meals and Best Vegetarian Recipes No Dairy for Delicious Meals to keep your menu exciting and healthy!

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