Salsa Vegetable Soup With Beans is an easy vegetarian pantry recipe that comes together in just 30 minutes! Full of flavor, this quick pantry basics soup is perfect for Meatless Monday.
Happy Meatless Monday! Let’s cook up a hearty pot of vegetable soup out of some odds and ends from our pantry today — and then, let’s add in some beans for a punch of filling protein.
Salsa Vegetable Soup packs an awful lot of flavor into such a simple little recipe: Give it a try, if you’re also cooking with pantry staples this week.
Vegetable soup with salsa is a 30 minute meal
This hearty 30 minute vegetable soup recipe is completely vegan, and gets most of its flavor from a jar of chipotle salsa. How easy is that, right? And, how satisfying & filling! We’re all digging a little deeper into our pantries right now, and salsa vegetable soup helps you stretch what you’ve got: This easy vegetable bean soup feeds six.
(Try yours with sourdough toast, because that worked really well for lunch today here…)
Salsa Vegetable Soup with Beans
Ingredients
1 Tbsp olive oil
1 small or medium yellow onion, chopped
1 tsp minced garlic (about 2 cloves)
32 oz vegetable broth
16 oz jar of salsa (chipotle preferred; see note)
1 can black beans, rinsed & drained
1 can pinto beans, rinsed & drained
1 can corn, drained
1 can cut green beans, drained
Directions
Chop the onion and garlic.
While chopping, heat the olive oil in a soup pot or Dutch oven over medium heat for about two minutes.
Add the onion to the pot and saute over medium heat for five minutes, stirring occasionally.
While the onion is sauteing, get everything else ready. Open, rinse, & drain the beans; open & drain the corn & green beans.
Stir the minced garlic in with the sauteed onion. Add all of the other ingredients to the pot, and stir to combine.
Increase the heat under the pot and bring the soup to a boil. Once boiling, reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. Serve hot.
Optional: Give people the option to top their bowls with a little shredded cheddar (or your favorite non-dairy substitute) when serving… but, it’s tasty with or without cheese.
Note: If you’re using regular instead of chipotle salsa, you may wish also to add a little smoked paprika or chipotle chili powder. This will help you duplicate a bit of that underlying smokiness.
So much flavor, you don’t even need spices
If you’ve been following my recipes and food-related meanderings for a while, you know of my ongoing love affair with spices. Although I couldn’t stay away from the onion and garlic here (it’s soup, after all!), chipotle salsa really provides all the flavor you need in this simple vegetarian pantry soup recipe. Sometimes, it really does pay to keep things easy.
Vegetable soup is the perfect quick weeknight dinner recipe — and, can be a life saver:
- …on a night when you’re feeling pulled in all different directions at once and haven’t had even a second to think about what’s for dinner.
- …on a night where fresh veggies are scarce and you aren’t able to run out to the store
- …on a night where all you really need is comfort food: Stat!
Quick comfort food at its finest, salsa vegetable soup with beans is naturally gluten free & vegan.
Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options.
Salsa Vegetable Soup with Beans, printable recipe
Salsa Vegetable Soup with Beans
Equipment
Ingredients
- 1 Tbsp olive oil
- 1 small or medium yellow onion chopped
- 1 tsp minced garlic about 2 cloves
- 32 oz vegetable broth
- 16 oz jar of salsa chipotle preferred; see note
- 1 can black beans rinsed & drained
- 1 can pinto beans rinsed & drained
- 1 can corn drained
- 1 can cut green beans drained
Instructions
- Chop the onion and garlic.
- While chopping, heat the olive oil in a soup pot or Dutch oven over medium heat for about two minutes.
- Add the onion to the pot and saute over medium heat for five minutes, stirring occasionally.
- While the onion is sauteing, get everything else ready. Open, rinse, & drain the beans; open & drain the corn & green beans.
- Stir the minced garlic in with the sauteed onion. Add all of the other ingredients to the pot, and stir to combine.
- Increase the heat under the pot and bring the soup to a boil. Once boiling, reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. Serve hot.
- Optional: Give people the option to top their bowls with a little shredded cheddar (or your favorite non-dairy substitute) when serving… but, it’s tasty with or without cheese.
Notes
Recipes in the real world
Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!
Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!
