7 Can Vegetable Soup Recipes for Easy, Healthy Meals

Nothing beats the comforting warmth of a hearty vegetable soup, especially when it’s made easy with pantry staples like canned vegetables. Whether you’re short on time, fresh produce, or just craving a simple, nutritious meal, these 7 can vegetable soup recipes are a lifesaver.

Using a variety of canned veggies combined with flavorful herbs and spices, each recipe offers a unique twist on classic vegetable soup. Perfect for busy weeknights or meal prepping, these soups are not only affordable but also incredibly versatile and satisfying.

Dive into these easy-to-make recipes that bring together convenience, taste, and nourishment in every bowl.

From spicy tomato-based broths to creamy blends and hearty minestrone styles, these recipes showcase the best way to transform canned vegetables into delicious meals. Plus, they’re ideal for anyone who loves wholesome, fuss-free cooking without sacrificing flavor.

Let’s get cooking and discover which one will become your new go-to comfort dish!

Why You’ll Love This Recipe

These 7 can vegetable soup recipes are designed to be quick, nutritious, and budget-friendly. Using canned vegetables means you don’t have to worry about produce going bad, making it perfect for last-minute meals or pantry stocking.

Each recipe highlights different flavor profiles, from Mediterranean herbs to spicy southwestern accents, so you’ll never get bored.

Additionally, these soups are easily adaptable to fit your dietary preferences—vegan, vegetarian, or gluten-free. They’re also great for meal prepping and freeze well, making your week stress-free.

With minimal chopping and cooking time, you get maximum flavor and comfort.

Ingredients

• 7 cans of assorted vegetables (examples below for each recipe)
• 1 can diced tomatoes (14 oz)
• 1 can of beans (such as kidney beans, chickpeas, or cannellini)
• 1 onion, finely chopped (optional)
• 2-3 cloves garlic, minced
• 4 cups vegetable broth or water
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 tsp dried herbs (basil, oregano, thyme, or mixed herbs)
• 1 bay leaf (optional)
• Red chili flakes or fresh herbs (optional, for garnish)

Equipment

• Large soup pot or Dutch oven
• Cutting board and knife
• Wooden spoon or ladle
• Can opener
• Measuring spoons and cups
• Blender or immersion blender (for creamy soup variations)
• Soup bowls for serving

Instructions

1. Prepare your vegetables. Open all canned vegetables and drain excess liquid, except for diced tomatoes and beans which can be added with their juices for extra flavor.
2. Sauté aromatics. Heat olive oil in a large soup pot over medium heat. Add chopped onion and garlic, cooking until translucent and fragrant, about 3-4 minutes.
3. Add canned vegetables. Add your 7 cans of vegetables (for example: corn, green beans, peas, carrots, mushrooms, potatoes, and diced tomatoes) to the pot.
4. Pour in broth. Add the vegetable broth or water, stirring to combine all ingredients.
5. Season the soup. Add salt, pepper, dried herbs, and bay leaf. Adjust seasoning to your taste.
6. Simmer gently. Bring the soup to a boil, then reduce heat and let it simmer uncovered for 20-25 minutes, allowing flavors to meld.
7. Optional blending. For creamy soup styles, remove the bay leaf and use an immersion blender to puree the soup until smooth or partially blended for texture.
8. Final touches. Taste and adjust seasoning. Add fresh herbs or chili flakes if desired before serving.

Tips & Variations

Tip: Always rinse canned beans to reduce sodium content unless you prefer the added saltiness.

Variation: Try adding canned lentils or chickpeas for extra protein. For a spicy kick, include a teaspoon of homemade chili powder.

Make it creamy: Blend half the soup and mix it back in for a luscious texture without cream.

Herbal twist: Add fresh thyme, rosemary, or parsley at the end for brightness.

Nutrition Facts

Serving Suggestions

Serve your vegetable soup hot with a slice of crusty bread or garlic toast for a complete meal. A side salad or steamed greens pairs wonderfully with the hearty flavors.

For a comforting twist, top with freshly chopped herbs and a drizzle of good-quality olive oil or a sprinkle of nutritional yeast for a cheesy note.

This soup also works well as a starter before your main course or as a light lunch alongside a sandwich. Feel free to pack leftovers for a convenient, healthy office lunch.

7 Can Vegetable Soup Recipes

Classic Garden Vegetable Soup

• 1 can corn
• 1 can green beans
• 1 can peas
• 1 can diced tomatoes
• 1 can carrots
• 1 can potatoes
• 1 can mushrooms

Follow the basic instructions above. Season with basil and oregano.

Spicy Southwest Vegetable Soup

• 1 can black beans (rinsed)
• 1 can corn
• 1 can diced tomatoes with green chilies
• 1 can green chilies
• 1 can zucchini
• 1 can carrots
• 1 can kidney beans (rinsed)

Add 1 tsp chili powder (see Chilli Powder Recipe Vegan) and cumin for a smoky flavor.

Creamy Tomato and Vegetable Soup

• 2 cans diced tomatoes
• 1 can corn
• 1 can carrots
• 1 can potatoes
• 1 can cannellini beans (rinsed)
• 1 can mushrooms
• 1 can peas

Simmer as usual, then blend half of the soup until creamy. Add a splash of plant-based milk if desired.

Minestrone Style Vegetable Soup

• 1 can kidney beans (rinsed)
• 1 can diced tomatoes
• 1 can green beans
• 1 can carrots
• 1 can corn
• 1 can peas
• 1 can small pasta (optional)

Add Italian herbs like oregano, thyme, and rosemary. Serve with grated vegan cheese or nutritional yeast.

Hearty Lentil and Vegetable Soup

• 1 can lentils (rinsed)
• 1 can carrots
• 1 can diced tomatoes
• 1 can potatoes
• 1 can peas
• 1 can celery
• 1 can mushrooms

Add smoked paprika and bay leaf for depth. Great served with warm bread.

Curried Vegetable Soup

• 1 can chickpeas (rinsed)
• 1 can diced tomatoes
• 1 can corn
• 1 can potatoes
• 1 can carrots
• 1 can green beans
• 1 can peas

Stir in 1 tbsp curry powder and 1 tsp turmeric. Garnish with fresh cilantro and lime juice.

Mediterranean Vegetable Soup

• 1 can artichoke hearts
• 1 can chickpeas (rinsed)
• 1 can diced tomatoes
• 1 can zucchini
• 1 can olives (sliced)
• 1 can green beans
• 1 can carrots

Season with oregano, basil, and lemon zest. Serve with crusty bread and a drizzle of olive oil.

Conclusion

These 7 can vegetable soup recipes prove that convenience and nutrition can go hand-in-hand. By leveraging canned vegetables, you can create a dozen different soups with minimal effort, each brimming with flavor and wholesome goodness.

Whether you prefer a spicy southwestern kick, a creamy tomato base, or a zesty Mediterranean twist, there’s a recipe here for every taste bud and occasion.

Soups are a fantastic way to use pantry staples and avoid food waste while enjoying a warm, filling meal. Don’t forget to experiment with herbs and spices, and feel free to add your favorite canned beans or pasta for extra heartiness.

For more delicious vegetarian and vegan recipes, check out our A to Z Vegetarian Recipes for Every Meal and Occasion and Cheap Vegetarian Recipes For Families Everyone Will Love. Happy cooking!

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