- Prep-time: / Ready In:
- Makes 14 cups
- Serving size: 3½ cups
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This versatile recipe makes the easiest soup ever, and it’s an ideal way to use up all those odds and ends from your fridge, freezer, and pantry. With our easy-to-follow formula, you can use what you have on hand—root veggies, frozen veggies, beans, whole grain pasta. Below we’ve suggested some Mexican-, Mediterranean-, and Italian-style ingredient combinations, but don’t be afraid to follow your instincts and arrive at something new. Note: To make this gluten-free, opt for a gluten-free whole-grain pasta, or just leave the pasta out.
Flavor Profiles
Mexican-style: Choose sweet potato, bell pepper, black beans, frozen corn, fresh cilantro, and lime juice.
Mediterranean-style: Choose carrots, celery, chickpeas, herbes de Provence, frozen green beans, fresh dill, and lemon juice.
Italian-style: Choose parsnips, celery, white beans, Italian seasoning, frozen peas, fresh parsley, and white wine vinegar.
For more inspiration, check out these tasty ideas:
- Clean-Your-Pantry Lentil-Vegetable Stew
- 8-Ingredient Lentil Soup with Potatoes and Kale
- Lentil Vegetable Soup
- Hearty Purple Cabbage Soup
By Ellen Boeke,
Ingredients
- 1½ cups chopped peeled root vegetables (carrots, turnips, parsnips, sweet potato)
- 2 cups chopped onion
- 1 cup chopped celery or bell pepper (any color)
- 6 cloves garlic, minced
- 8 cups low-sodium vegetable broth
- 3 cups cooked no-salt-added beans (white, kidney, black, chickpeas) or two 15-oz. cans no-salt-added beans, rinsed and drained
- 1 teaspoon poultry seasoning
- 1 teaspoon herbes de Provence or Italian seasoning
- 8 oz. whole wheat short pasta or broken long pasta
- 3 cups frozen vegetables (peas, corn, carrots, green beans)
- ¼ cup chopped fresh herbs (parsley, dill, chives, cilantro)
- 1 to 2 tablespoons lemon juice, lime juice, white wine vinegar, or red wine vinegar
- Sea salt
- Freshly ground black pepper, to taste
Instructions
- In a 6- to 8-quart pot cook root vegetables, onion, celery, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broth, beans, poultry seasoning, and herbes de Provence. Bring to boiling; reduce heat. Cover and simmer 10 minutes.
- Add pasta. Return to boiling; reduce heat. Simmer 10 minutes or until pasta is tender. Stir in frozen vegetables and fresh herbs. Cook 2 to 3 minutes more or until frozen vegetables are tender. Season with lemon juice, salt, and black pepper. If you like, add more water.
Per serving (3½ cups): 522 calories, 105 g carbohydrates, 29 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 536 mg sodium, 21 g fiber, 14 g sugar
Note: Nutritional information is provided as an estimate only.
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