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Pantry Soup: a healthy, delicious, and easy plant-based soup

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A nourishing and flexible plant-based pantry soup made with beans, hearty vegetables, and aromatic herbs, perfect for a healthy and comforting meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Plant-Based
  • Diet: Vegan

Ingredients

  • 3 to 4 tablespoons white wine or water
  • 2 cups chopped onion
  • 2 teaspoons Dijon mustard
  • 2 teaspoons dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dill seeds
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 4 cups chopped carrots and celery (combined)
  • 4 cloves garlic, minced or grated
  • 5 to 6 cups mixed vegetables (potatoes, sweet potatoes, parsnips, squash, or turnips), cubed
  • 2 cups vegetable stock
  • 5 to 6 cups water (more if needed)
  • 2 to 3 cans (14 oz each) beans, rinsed and drained
  • 2 bay leaves
  • 4 to 5 cups kale or spinach, torn (optional)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon miso (optional)

Instructions

  1. In a large pot over medium-high heat, add white wine or water, onion, Dijon mustard, oregano, rosemary, basil, thyme, dill seeds, salt, and black pepper. Cook for 3–4 minutes, stirring frequently.
  2. Add carrots, celery, and garlic. Cook for another 2–3 minutes, stirring and reducing heat slightly if needed.
  3. Add mixed vegetables, vegetable stock, water, beans, and bay leaves. Stir and bring to a boil.
  4. Reduce heat to low, cover, and simmer for 10–15 minutes until vegetables are tender.
  5. Remove from heat and stir in greens and apple cider vinegar.
  6. In a small bowl, mix a few spoonfuls of hot broth with miso to form a smooth mixture, then stir it back into the soup.
  7. Let greens wilt for a couple of minutes, taste, adjust seasoning, and serve.

Notes

  • This soup is highly customizable—use any beans or vegetables you have on hand.
  • For extra richness, substitute vinegar with lemon juice.
  • Mash some vegetables for a thicker texture.
  • Store in the refrigerator for up to 4 days; flavors improve over time.
  • Add extra broth or water when reheating if the soup thickens.
  • Freeze for up to 2 months, preferably without greens.
  • Add greens fresh when reheating for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/pantry-soup-a-healthy-delicious-and-easy-plant-based-soup/