10-Minute Vegetable Pantry Soup

Ingredients

• 15 ml (1 tablespoon)extra-virgin olive oil
• 1 largeonion, diced
• 2 clovesgarlic, minced
• 5 ml (1 teaspoon)Italian seasoning
• 2.5 ml (1/2 teaspoon)dried savoury
• 1.25 ml (1/4 teaspoon)ground sage
• 946 ml (1 quart)chicken or vegetable broth, low-sodium if desired
• 240 ml (1 cup)100% vegetable juice
• 10 ml (2 teaspoons)red wine vinegar
• 240 ml (1 cup)canned diced tomatoes, no salt added
• 240 ml (1 cup)canned navy beans or chickpeas, drained and rinsed
• 1 can (234 g / 8 1/4 ounces)sliced carrots, drained
• 1 can (234 g / 8 1/4 ounces)cut green beans, drained
• 1 can (113 g / 4 ounces)sliced mushrooms, drained
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Heat the oil

   Warm the oil in a large saucepan over medium-high heat.

2. 2

   Soften the onion

   Add the onion and sauté for about 2 minutes, until transparent.

3. 3

   Cook the herbs

   Stir in the garlic, Italian seasoning, savoury and sage; cook for 10 seconds.

4. 4

   Bring to boil

   Pour in the broth, vegetable juice and vinegar, then bring the mixture to a boil.

5. 5

   Simmer the soup

   Add the tomatoes, navy beans, carrots, green beans and mushrooms. Simmer for 4 to 5 minutes.

6. 6

   Season and serve

   Taste and season with salt and black pepper if desired.

What is vegetable pantry soup?

This is a flexible American-style soup built from shelf-stable vegetables, beans and a savoury broth. It is not tied to one fixed regional tradition; its appeal is that a cupboard of canned ingredients can become a warm, complete bowl quickly.

The vegetable juice gives the broth extra flavour, while beans add substance and a mix of canned vegetables keeps preparation simple. A little vinegar at the end of the liquid additions helps sharpen the overall taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 4g protein, 13g carbs, 2g fat.

The beans, vegetable juice and vegetables provide most of the carbohydrates, with the beans also contributing some protein. Olive oil supplies most of the fat; serve the soup with a slice of wholemeal bread or a side salad to round out the meal.

Why the pantry ingredients work

Beans: Navy beans make the soup creamy and mild, while chickpeas give it a firmer bite. Drain and rinse them so their canning liquid does not cloud the broth.

Vegetables: The recipe uses drained canned carrots, green beans and mushrooms, plus diced tomatoes. Because these are already cooked, they need only a short simmer to heat through.

Building flavour quickly

Onion: Give the diced onion about 2 minutes in the oil, until it turns transparent. This short sauté softens its sharpness before the liquid goes in.

Seasonings: Garlic, Italian seasoning, savoury and sage cook for just 10 seconds. Stir constantly during this brief step so the garlic does not scorch.

Getting the texture right

The soup is meant to be brothy, with tender vegetables and beans that remain intact. Keep the simmer gentle for 4 to 5 minutes rather than boiling it hard, which can break up the softer canned ingredients.

If the soup seems too thick, loosen it with a splash of broth or water. If you prefer a thicker bowl, lightly mash a few beans against the side of the saucepan.

Timing and seasoning

Have the tins drained and rinsed before starting, as the stovetop cooking itself is brief. The onion's short sauté and the final simmer are the main stages that need your attention.

Taste after the ingredients have simmered, then add salt and pepper as needed. Broth and vegetable juice vary in saltiness, so waiting until the end helps you avoid over-seasoning.

What to serve with it

Serve the soup with crusty bread, toast or crackers for dipping. A simple green salad can make the meal feel more substantial without adding much preparation.

For a heartier bowl, serve it over cooked rice or small pasta. Keep any cooked grain separate until serving so it does not absorb too much broth in the pot.

Recipe notes & tips

• Drain the canned vegetables well to keep the broth from becoming watery.
• Rinse the beans under cool water before adding them.
• Keep the garlic moving during its 10-second cooking time.
• Use low-sodium broth if you want more control over the final seasoning.
• Taste the soup after simmering before adding salt.
• Prepare all the drained ingredients before heating the oil so the quick method runs smoothly.

Variations

• Use chickpeas: Swap them for the navy beans for a firmer, slightly nutty bite.
• Skip the aromatics: Omit the onion and garlic for a more strictly pantry-based version.
• Add dried garlic: Use minced or dehydrated garlic if fresh garlic is unavailable.
• Change the broth: Choose chicken broth for a savoury base or vegetable broth for a meat-free soup.
• Add cooked pasta: Stir in cooked pasta just before serving to make the bowls more filling.

Common mistakes to avoid

• Adding salt too early: Broth and vegetable juice can already be salty, so taste before seasoning.
• Cooking the garlic too long: It can scorch quickly; stir it with the herbs for only 10 seconds.
• Boiling the vegetables hard: A vigorous boil can break them up; keep the soup at a gentle simmer.
• Skipping the draining: Excess canning liquid can dilute the broth; drain the vegetables and rinse the beans.
• Adding uncooked pasta to the pot: It can soak up the broth; cook it separately and add it to the bowls.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until steaming, adding a splash of broth or water if it has thickened.

Frequently asked questions