Salsa Vegetable Soup With Beans is a super easy vegetarian pantry recipe that comes together in just 30 minutes! Full of flavor, this quick pantry basics soup is perfect for Meatless Monday.
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
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.