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Vegetable Soup

Everyone needs a go to version of vegetable soup in their home – this is ours.

Bowl of Vegetable Soup

The cooler days are upon us. Or at least they were here this weekend. And in our house that means soups and chilis will be here weekly.

Normally on Sunday’s I would post about What’s For Dinner – Menu for the Week, but with Amelia’s impending arrival in less than a week we have been very busy visiting with family and friends. And to be honest with you – I probably won’t have menus for the next couple of weeks because we will be flying by the seats of our pants trying to plan dinner.

Vegetable Soup

The good news is I have a lot of freezer meals stored away. And this soup is one of them. I have to admit when I was little I used to love Campbell’s Vegetable Soup (especially the one that has the ABCs in them). A while back Mama made a version of this soup and even added barley to make it a little more hearty. So feel free to add that as well!

I love the base of this soup since it is tomato…which is funny because I used to not like tomato soup. And between tomato and french onion, this soup probably puts it in a 3 way tie. Just like my roasted vegetable salad, feel free to add vegetables of your choosing. I have a couple fresh veggies in the soup but also stuck to canned ones to keep it easy – I mean let’s be real I am about to be a mom of a newborn and toddler.

Bowls of Vegetable Soup

So choose between some canned, frozen, or fresh veggies and ladle up a bowl of this satisfying Vegetable Soup to enjoy!

Bowl of Vegetable Soup
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5 from 2 votes

Vegetable Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 orange bell pepper diced
  • 2 cans of tomato soup
  • 2 cans of water
  • 1 - 14.5 oz. can of corn drained
  • 1 - 14.5 oz. can of Italian green beans drained
  • 1 - 14.5 oz. diced tomatoes undrained
  • 1 - 14.5 oz. can of peas drained
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Heat olive oil in large stockpot over medium heat. Add onion and bell pepper, saute for 4-5 minutes.
  • Pour in tomato soup and water. Then add the rest of the vegetables and seasonings.
  • Cover and simmer on low for 30 minutes. Serve warm.

Notes

To freeze the soup: Let it cool to room temperature and pour into a freezer ziploc bag. Lay flat in freezer.

 

What's for Dinner? {Menu for the Week} - Hall Nesting

Thursday 3rd of March 2016

[…] Vegetable Soup with Gouda Grilled Cheese Croutons – Sometimes simple meals are the best! Every so often I will spend a few hours and make a bunch of freezer meals or double a batch of something like lasagna or chili. Recently it was this soup. So thaw, reheat and add a little something extra like mini grilled cheese. […]

Cathy Trochelman

Friday 18th of September 2015

This looks simple and satisfying! I love the idea of starting with cans of tomato soup...so smart!

Erin @ Texanerin Baking

Thursday 17th of September 2015

This looks great! Such a healthy and comforting meal. And I wish you a happy labor! (I never know what to say in this situation so sorry if that sounds dumb! ;))

Lauren Hall

Thursday 17th of September 2015

haha I hope I have a happy labor too Erin. Thanks!

Katerina @ Diethood

Thursday 17th of September 2015

This is the best way to do soup! Now I'm excited for the chilly season!

Emily @ Layers of Happiness

Wednesday 16th of September 2015

Something about the colder weather always makes me crave soups! This one looks so yummy and comforting!

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