10-Minute Vegetable Pantry Soup
Cook time
Total time
If you need a recipe that's 100% from the pantry, you can omit the onion and garlic, or substitute minced or dehydrated garlic.
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
  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the onion and sauté until transparent, about 2 minutes.
  3. Add the garlic, Italian seasoning, savory, and sage, and cook 10 seconds.
  4. Add the broth, vegetable juice and vinegar, and bring to a boil.
  5. Add the tomatoes, navy beans, carrots, green beans, and mushrooms and let the soup simmer for 4 to 5 minutes.
  6. 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