Vegetable Soup Recipe With Soup Mix for Quick Meals

There’s something incredibly comforting about a warm bowl of vegetable soup, especially when it’s quick to make and packed with wholesome ingredients. Using a pre-made soup mix not only saves time but also infuses your soup with a delightful medley of flavors that make every spoonful satisfying.

Whether you’re looking for a light lunch, a nourishing dinner, or a cozy meal to warm you up on a chilly day, this vegetable soup recipe with soup mix is a perfect choice.

This recipe is versatile, budget-friendly, and easy enough for beginners, yet delicious enough for seasoned cooks. It’s a fantastic way to incorporate more vegetables into your diet without spending hours chopping or preparing.

Plus, it pairs wonderfully with crusty bread or a fresh salad, making your mealtime wholesome and complete.

Why You’ll Love This Recipe

This vegetable soup recipe with soup mix is designed for both convenience and flavor. Using a soup mix simplifies the cooking process by combining a variety of dried vegetables and seasonings, so you get a well-rounded taste with minimal effort.

It’s perfect for busy weeknights or when you want a healthy meal in under an hour.

Not only is it rich in vitamins and minerals, but it’s also customizable. You can add your favorite fresh vegetables or toss in some beans or grains to boost the nutrition and texture.

It’s a wonderful recipe for meal prep too, as it reheats beautifully and tastes even better the next day.

If you love hearty, flavorful soups but don’t want to compromise on time or health, this recipe will soon become a staple in your kitchen.

Ingredients

• 1 cup vegetable soup mix (dried diced carrots, celery, potatoes, onions, green beans, peas)
• 6 cups vegetable broth (low sodium preferred)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 medium potato, peeled and diced
• 1 cup canned diced tomatoes (with juice)
• 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 2 tbsp olive oil
• Optional: 1/2 cup cooked beans or lentils for extra protein
• Fresh parsley for garnish

Equipment

• Large pot or Dutch oven
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or ladle
• Soup bowls

Instructions

1. Prepare the vegetables: Wash, peel, and chop the onion, carrots, celery, and potato into bite-sized pieces.
2. Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add fresh veggies: Stir in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally, so the vegetables start to soften.
4. Add soup mix and broth: Pour in the vegetable soup mix and vegetable broth. Stir well to combine all ingredients.
5. Season the soup: Add the dried thyme, basil, black pepper, and salt. Stir to evenly distribute the spices.
6. Simmer: Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for 30-40 minutes, or until all vegetables are tender.
7. Add green beans and tomatoes: Stir in the green beans and canned diced tomatoes with their juice. Continue to simmer for another 10-15 minutes until the green beans are cooked but still crisp.
8. Optional protein: If using cooked beans or lentils, add them now and heat through for 5 minutes.
9. Adjust seasoning: Taste and add more salt or pepper if needed.
10. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley.

Tips & Variations

“Don’t hesitate to swap in any fresh or frozen vegetables you have on hand — zucchini, corn, spinach, or peas all work wonderfully!”

Make it heartier: Add a cup of cooked quinoa, barley, or pasta towards the end of cooking to turn this soup into a filling meal.

Boost flavor: For an extra depth of flavor, add a splash of soy sauce or a dash of smoked paprika.

Make it vegan-friendly: This recipe is naturally vegan, but ensure your soup mix and broth don’t contain animal products if buying pre-packaged.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze in portions for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetable soup pairs beautifully with crusty whole-grain bread or a warm baguette for dipping. For a more substantial meal, serve alongside a fresh green salad or a light grain bowl.

For a cozy twist, top the soup with a dollop of vegan sour cream or a sprinkle of nutritional yeast for a cheesy flavor. You can also serve it with a side of garlic bread or homemade Banana Pancakes for a sweet-savory combo.

If you enjoyed this recipe, you might also love exploring more hearty and wholesome dishes like 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious or dive into Cheap Vegetarian Recipes For Families Everyone Will Love for more budget-friendly meals.

Conclusion

This vegetable soup with soup mix is a testament to how simple ingredients can come together to create something truly nourishing and delicious. It’s a recipe that respects your time while celebrating fresh, wholesome produce and the convenience of pantry staples.

Perfect for any season, this soup warms you up and fills you with comfort, making it an excellent addition to your weekly meal rotation.

Plus, its flexibility means you can easily adapt it to your taste preferences or dietary needs. Whether you’re a seasoned cook or a kitchen novice, this recipe is a reliable go-to that never disappoints.

For more flavorful vegetarian recipes that are easy to prepare, check out A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Enjoy your cooking adventure and don’t forget to savor every spoonful!

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