The Kitchen

EASY Vegetable Soup Recipe

I was food prepping on Sunday and decided to whip up a quick and easy vegetable soup to take for lunch during the week. The great thing about vegetable soup is that you can really add any veggies you want. I made this one very simple by using just and onion, celery, and garlic with some petite diced tomatoes and a bag of classic frozen veggies (carrots, peas, corn, and green beans). A little vegetable stock and some Italian seasoning and you have a healthy and delicious soup.


2 tbsp olive oil

1 medium onion diced

2 cloves garlic

2 celery ribs

8 cups vegetable stock

14.5 oz can petite diced tomatoes

1 tsp Italian seasoning

1 cup cooked ditalini

16 oz can kidney beans

1 bag of frozen  veggies  (carrots, peas, corn, and green beans)

  • Heat up the olive oil in a large pan. Add the onion, garlic, and celery. Sprinkle with some salt and pepper and allow it to cook down a few minutes.
  • Add in the diced tomatoes, Italian seasoning, and the vegetable stock. Bring it up to a low boil.
  • Add in the frozen veggies and turn it down to a simmer for 30 minutes.
  • Add in cooked pasta and rinsed beans. Continue to let simmer for another 20 to 30 minutes.

Again, you can really use any veggies. Zucchini or summer squash would be a great addition. I hope you enjoy this recipe. Winter is a great time to whip up some delicious soups.



2 thoughts on “EASY Vegetable Soup Recipe

Comments are closed.