Veggie Soup
This is the easiest veggie soup, EVER and I’ll bet that you can’t find a simpler, quicker soup recipe, that is as tasty as this. A cozy bowl of comfort full of veggies and flavor; that can be made in a pinch!
When I get home from being at work all day and then getting in a workout; I’m usually tired and ready to eat immediately. If it’s a chilly evening, all I want is a warm hearty bowl of soup. I make soup very often and let me tell you, this is the quickest, easiest veggie soup, ever!
This veggie soup may be super easy, but it’s also super tasty and anything but boring. Even though there are very few ingredients, this soup is full of flavor. A hearty bowl of soup served in less than 20 minutes… yes, please!
Easy Vegetable White Bean Soup with Seasoned White Wine Vinegar
Ingredients
- 4 cups low-sodium vegetable broth, 32 oz. carton
- 32 oz. Fresh Frozen Vegetables of preferred variety, I used a vegetable soup blend with tomatoes
- 1/2 cup sun-dried tomatoes
- 1 15 oz. can white beans, drained and rinsed
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1 teaspoon salt + more to taste, as needed
- 1/2 teaspoon ground pepper + more to taste, as needed
- 2 tablespoons De Nigris Seasoned White Wine Vinegars, I used the Italian Herbs variety
Instructions
- Bring vegetable broth to a boil, in a large pot. Once broth is boiling, add frozen vegetables (these do not need to be thawed). Reduce temperature to simmer for about 5 minutes and until veggies are unthawed and warming.
- Add sun-dried tomatoes, white beans, seasonings and vinegar. Continue to simmer about 10 minutes more and until soup is hot.
- Serve with preferred toppings, if desired. I enjoyed mine topped with avocado and crackers on the side.
- Store in the fridge for up to a week. Soup freezes well, also.
Notes
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