When you need something warm, filling, and easy to make, this Quick vegetable soup is the perfect solution. It’s made with everyday ingredients like canned tomatoes, broth, and fresh vegetables, yet the flavor tastes like it simmered all day. It’s light enough for lunch but hearty enough for dinner, and it comes together in under an hour, making it ideal for busy days.
Quick Vegetable Soup
Ingredients to make this Quick Vegetable Soup
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1 (14.5 ounce) can diced tomatoes
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1 (14 ounce) can chicken broth
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1 (11.5 ounce) can tomato-vegetable juice cocktail
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2 carrots, sliced
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2 celery stalks, diced
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1 large potato, diced
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1 cup fresh green beans, chopped
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1 cup fresh corn kernels
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1 cup water
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Salt and black pepper, to taste
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1 pinch Creole seasoning (add more if you like extra flavor)
Green beans
Chicken broth
Diced tomato
Prep Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Directions
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Start by washing and chopping all your vegetables. Slice the carrots, dice the celery and potato into bite-sized pieces, and trim the green beans. Keeping the pieces similar in size helps everything cook evenly.
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Place a large pot on the stove over medium heat. Pour in the diced tomatoes with their juices, chicken broth, tomato-vegetable juice cocktail, and water. Stir everything together.
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Add the carrots, celery, potato, green beans, and corn to the pot. Give it a good stir so the vegetables are evenly distributed.
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Season with salt, pepper, and a pinch of Creole seasoning. Don’t overdo it at first, you can always adjust later.
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Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 25–30 minutes, or until the vegetables are tender and the flavors have blended nicely.
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Taste the soup and adjust the seasoning if needed. Serve hot and enjoy your homemade Quick vegetable soup with bread, crackers, or just on its own.
Nutrition (Approximate per serving) about this Quick Vegetable Soup
Calories: 140–160
Protein: 4–5g
Carbohydrates: 28–32g
Fiber: 5–6g
Fat: 2–3g
Sodium: 600–800mg (depending on broth and juice brands)
Values are estimated and may vary.
FAQ
Can I make this vegetarian?
Yes, just swap the chicken broth for vegetable broth. The taste will still be rich and comforting.
Can I use frozen vegetables instead of fresh?
Absolutely. Frozen corn and green beans work perfectly and can go straight into the pot.
How long will it keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor actually improves the next day.
Can I freeze it?
Yes. Let the soup cool completely before freezing. It will keep well for up to 3 months.
How can I make it more filling?
You can add cooked rice, small pasta, beans, or even shredded chicken if you want a heartier meal.
Source: www.allrecipes.com
