This 15-Minute Vegetable Soup is a quick and easy recipe for when you want a healthy, homemade soup, PRONTO!
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This post is sponsored by Refreshingly Real and the Can Manufacturers Institute. All opinions, as always, are my own.
Soup season is the best season. Raise your hand if you’re with me on this one. Since I can’t see you, I’m just going to assume everyone has their hands up high.
Since we all agree, I’m going to tell you why I am the happiest girl alive right now. It’s because I can have this healthy, homemade soup in 15 MINUTES!! Seriously. Like right now, I could walk to my kitchen, and in 15 and a half minutes be eating this soup. 
That’s my version of true happiness. Quick + healthy + soup = a happy mama
Keep your pantry stocked with some canned vegetables, and you’ll be able to do the same.
Ever since I went on the Farm To Can Tour put on by Refreshingly Real last month, the ideas for convenient and healthy recipes using canned foods have been nonstop.
I was so excited to learn that most foods make it from the farm to the can in about four hours! Talk about getting the food at the peak of the nutrition and locking it in. And you sure can’t be the convenience of canned foods. It’s a win-win.
All you have to do to make this soup is start with a fresh onion and garlic and let that sauté for a few minutes. This will give you some great flavor. Hopefully you at least have a fresh onion hanging out, right?
Then you do need to open a few cans, but guess what? Usually when you make homemade soup there’s a whole lot of chopping involved. Not here. We get to skip most of the chopping!!
Which Vegetables go in Vegetable Soup?
These are the vegetables I used, but you, of course, can switch things up to include more or less of your favorites. Customize to your liking!
- onion
- tomatoes
- carrots
- green beans
- corn
- peas
I know corn and peas and not technically vegetables, but I always include them in my vegetable soup. Would you like to take a look at the full ingredient list?
Recipe Ingredients–What You Need
- 1 1/2 teaspoons oil
- 1 onion, diced
- 2 tablespoons Italian seasoning blend
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons minced garlic
- 1 (28 ounce) can crushed tomatoes with basil
- 2 (14.5 ounce) cans sliced carrots, drained
- 1 (14.5 ounce) can cut green beans, drained
- 1 (15.25 ounce) can whole sweet corn, drained
- 1 (15 ounce) can peas, drained
- 1 (6 ounce) can tomato paste
- 8 cups vegetable broth
How to Make 15-Minute Vegetable Soup
It couldn’t be easier to make this quick recipe!
- Heat the oil in a large stock pot over medium heat. Add the onion, garlic, Italian seasoning blend, salt, and pepper and sauté for 5 minutes.
- Add the rest of the ingredients and bring to a simmer. Simmer for 5 minutes.
- Serve and enjoy!
You can serve this with some crusty bread and a quick salad and you’ve got yourself a healthy dinner, ready in less than 20 minutes. I think it’s going to make you very happy, too! ENJOY this one, friends!
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15-Minute Vegetable Soup Recipe
- Total Time: 15 minutes
- Yield: 8 servings 1x
Description
This is the EASIEST vegetable soup recipe ever!
Ingredients
- 1 1/2 teaspoons oil
- 1 onion, diced
- 2 tablespoons Italian seasoning blend
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons minced garlic
- 1 (28 ounce) can crushed tomatoes with basil
- 2 (14.5 ounce) cans sliced carrots, drained
- 1 (14.5 ounce) can cut green beans, drained
- 1 (15.25 ounce) can whole sweet corn, drained
- 1 (15 ounce) can peas, drained
- 1 (6 ounce) can tomato paste
- 8 cups vegetable broth
Instructions
- Heat the oil in a large stock pot over medium heat. Add the onion, garlic, Italian seasoning blend, salt, and pepper and sauté for 5 minutes.
- Add the rest of the ingredients and bring to a simmer. Simmer for 5 minutes.
- Serve and enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: recipes
- Method: oven
- Cuisine: American
Nutrition
- Calories: 135
- Sugar: 11 grams
- Fat: 1.8 grams
- Saturated Fat: 0 grams
- Carbohydrates: 27 grams
- Fiber: 6 grams
- Protein: 5 grams
You might also love this Vegan Mushroom Soup! Have a little more time? Try this Vegetable Lentil Soup!
I like the idea of a quick and easy vegetable soup, but … canned carrots?! They’ve always tasted nasty to me. I can’t imagine any 15 minute preparation that would make them edible to my palate.
I agree that not in a soup canned carrots aren’t the most appetizing, but in a soup they are totally fine!
I made this and even my husband liked it. He usually won’t eat vegetable soup if it doesn’t have meat in it. I did use 1/2 vegetable broth and 1/2 beef broth. It was even better the next day. Thank you!!!👍👍
Thank you for your feedback!
I make this soup easily twice a month and still love it. I eat it basically everyday for lunch. I add a small can of v8 to the soup for added flavor, and top with parmesan. It’s my favorite soup recipe. Highly recommend!
Morning Maryea
Made this soup as written, was awesome
Add a dash of hot sauce and it’s delicious!!!
You sound like my husband! 🙂 Thanks for your feedback!
What amount do you consider one serving?
What’s the serving size on this?
Does it matter if I added the Italian seasoning after I had it all together? I was in a hurry and didn’t see the part about putting it with the onions and garlic to sauté…