10 Can Vegetable Soup Recipe for Easy Healthy Meals

When it comes to hearty, wholesome meals that are easy to prepare and packed with nutrients, nothing beats a classic vegetable soup. This 10 can vegetable soup recipe is a fantastic way to whip up a comforting bowl of goodness using pantry staples.

Whether you’re a busy professional, a student, or just looking for a simple dish to warm your soul, this soup combines the convenience of canned ingredients with vibrant flavors and satisfying textures.

Using ten different cans of vegetables and broth, this recipe delivers a medley of colors, tastes, and nutrients in every spoonful. It’s perfect for those chilly evenings, meal prepping, or feeding a crowd with minimal fuss.

Plus, it’s incredibly versatile, so you can customize it to your liking or dietary preferences. Ready to discover why this soup deserves a spot in your recipe rotation?

Let’s dive in!

Why You’ll Love This Recipe

This 10 can vegetable soup recipe is a game-changer for several reasons. First, it’s incredibly quick to make because it uses canned ingredients, which means no chopping or prepping fresh vegetables if you’re short on time.

The combination of different veggies ensures a rich depth of flavor and nutrition.

Second, it’s budget-friendly and perfect for pantry cooking. You don’t need to rush to the store or buy expensive fresh produce to enjoy a healthy, homemade soup.

Third, it’s naturally vegetarian and can easily be made vegan, catering to a wide range of dietary needs.

Lastly, this soup freezes beautifully and tastes even better the next day, making it an excellent option for batch cooking and meal planning. If you love hearty, wholesome meals that nourish your body and soul, this recipe is your new best friend.

Ingredients

• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) green beans, drained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) carrots, drained
• 1 can (15 oz) peas, drained
• 1 can (15 oz) mushrooms, drained
• 1 can (32 oz) vegetable broth
• 1 can (15 oz) potatoes, drained
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley or cilantro for garnish (optional)

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Can opener
• Measuring spoons
• Ladle
• Bowl for serving

Instructions

1. Prepare the aromatics: Heat the olive oil in a large soup pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent and fragrant.
2. Add garlic and spices: Stir in the minced garlic, dried thyme, oregano, and smoked paprika. Cook for another 1-2 minutes, stirring frequently to prevent burning.
3. Add the canned vegetables: Open all the cans carefully. Add the diced tomatoes (with their juice), corn, green beans, kidney beans, chickpeas, carrots, peas, mushrooms, and potatoes to the pot.
4. Pour in the vegetable broth: Add the entire 32 oz can of vegetable broth to the pot. Stir everything gently to combine all the ingredients.
5. Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes. This lets the flavors meld beautifully and the soup thicken slightly.
6. Season to taste: Add salt and freshly ground black pepper to taste. Adjust other seasonings if needed, such as more thyme or smoked paprika.
7. Serve and garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley or cilantro if desired. Enjoy immediately with your favorite bread or crackers.

Tips & Variations

“For an extra boost of flavor, try roasting the canned vegetables in a hot oven for 10 minutes before adding them to the soup.”

Mix and match your cans: Feel free to substitute any of the canned vegetables with others you prefer, such as canned zucchini, artichokes, or even canned pumpkin for a fall twist.

Add grains or pasta: For a more filling meal, add 1/2 cup of cooked barley, quinoa, or small pasta shapes during the last 10 minutes of cooking.

Spice it up: If you enjoy heat, add a pinch of crushed red pepper flakes or a dash of hot sauce.

Make it creamy: Stir in 1/2 cup of coconut milk or a dollop of cashew cream for a richer texture.

Nutrition Facts

Serving Suggestions

This vibrant vegetable soup pairs wonderfully with a variety of sides. Serve with a crusty baguette or garlic bread for dipping.

For a lighter option, try it alongside a fresh green salad dressed with lemon vinaigrette.

If you want to turn this into a complete meal, add a scoop of cooked rice or quinoa on the side or mix in some cooked lentils for added protein. A dollop of dairy-free yogurt or a sprinkle of nutritional yeast can add extra creaminess and flavor.

For inspiration on other vegetarian delights, check out A to Z Vegetarian Recipes for Every Meal and Occasion or explore hearty grain-based dishes at Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

This 10 can vegetable soup recipe is a testament to how simple pantry staples can be transformed into a nourishing and comforting meal. It’s perfect for busy days, meal prepping, or simply when you crave something warm and satisfying.

The versatility of the ingredients means you can easily tailor this recipe to your taste and dietary needs, making it a go-to in your kitchen repertoire.

Additionally, this soup is a wonderful way to enjoy a variety of vegetables without the hassle of prepping fresh produce, saving you time and effort. Whether you’re new to cooking or an experienced home chef, this recipe offers a delicious, nutritious option that’s both affordable and easy to make.

Don’t forget to explore other delicious vegetarian recipes like the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to spice up your culinary adventures!

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