Chunky No-Chop Vegetable Soup

Audrey Dunham

A tasty, easy-to-make soup that can be on the table in 15 minutes. Delicious served with warm garlic bread.

This is easily the easiest soup you’ll ever make! Makes About 4 Bowls or 6 Cups.

There's more where this came from!

28 oz can of unsalted diced tomatoes
10 oz frozen mixed vegetables
15 oz can of cannellini white beans, drained and rinsed
1 cup frozen chopped spinach
2 1/2 cups water
1 1/2 tsp onion powder
1 tsp salt + more to taste
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp sugar
1/4 tsp black pepper for mild, 1/2 tsp for slightly spicy
1 1/2 Tbsp ketchup or tomato paste
*Other ingredients to consider adding: frozen wild or brown rice, pre-cooked pasta (add just before serving), frozen butternut squash cubes, or a second type of bean. Or, anything else your veg-loving heart desires!

A tasty, easy-to-make soup that can be on the table in 15 minutes. Delicious served with warm garlic bread.

This is easily the easiest soup you’ll ever make! Makes About 4 Bowls or 6 Cups.

This is how you make it:

Add all of the listed ingredients into a 3 quart (or larger) sized pot and then stir. If the onion powder doesn’t completely dissolve, don’t worry – it will once the soup is warmed.
Bring the soup to a boil over high heat, then, reduce the heat to low and simmer for 10 -15 minutes.

That’s it – enjoy!