Chunky No-Chop Vegetable Soup

Audrey Dunham

Chunky Vegetable Soup

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


  1. 28 oz can of unsalted diced tomatoes
  2. 10 oz frozen mixed vegetables
  3. 15 oz can of cannellini white beans, drained and rinsed
  4. 1 cup frozen chopped spinach
  5. 2 1/2 cups water
  6. 1 1/2 tsp onion powder
  7. 1 tsp salt + more to taste
  8. 1/2 tsp dried basil
  9. 1/2 tsp dried oregano
  10. 1/2 tsp sugar
  11. 1/4 tsp black pepper for mild, 1/2 tsp for slightly spicy
  12. 1 1/2 Tbsp ketchup or tomato paste
  13. *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!


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

This is how you make it:

  1. 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.
  2. 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!


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