10-Minute Vegetable Pantry Soup
Author: Mealtime.org
Recipe type: Entree
Cuisine: American
Serves: 8 servings
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried savory
- ¼ teaspoon ground sage
- 1 quart chicken or vegetable broth (low-sodium if you desire)
- 1 cup 100% vegetable juice
- 2 teaspoons red wine vinegar
- 1 cup canned, diced tomatoes (no-salt added)
- 1 cup canned navy beans or chickpeas, drained and rinsed
- 1 can (8¼ ounces) sliced carrots, drained
- 1 can (8¼ ounces) cut green beans, drained
- 1 can (4 ounces) sliced mushrooms, drained
- Salt, to taste
- Black pepper, to taste
- Heat the oil in a large saucepan over medium-high heat.
- Add the onion and sauté until transparent, about 2 minutes.
- Add the garlic, Italian seasoning, savory, and sage, and cook 10 seconds.
- Add the broth, vegetable juice and vinegar, and bring to a boil.
- Add the tomatoes, navy beans, carrots, green beans, and mushrooms and let the soup simmer for 4 to 5 minutes.
- Season to taste with salt and pepper, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/ten-minute-vegetable-pantry-soup
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