Are you looking for a fast recipe for dinner for the whole family? This Quick & Easy Vegetable Soup is ready in 15 minutes, and is perfect for a quick bite.
Quick & Easy Vegetable Soup
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Sometimes, you just need a quick and easy hot meal. No muss, no fuss, just good hot soup. This Quick & Easy Vegetable Soup is so quick and so easy, it almost doesn’t count as cooking!
This recipe starts with 8 cups of tomato juice. That’s all the liquid – just tomato juice! If you aren’t crazy about the tomato flavor being that strong, you can use 4 cups tomato juice and 4 cups of water.
I also tossed some pasta into this soup. I used star-shaped pasta because stars are always fun! Any kind of small pasta shape would be great in this soup – try orzo, ditalini, or even shells.
How to Make Vegetable Soup
You can make this soup as easy as you want. Grab a bag of frozen mixed veggies the next time you’re at the grocery store, and keep it in the freezer for the start of a quick meal. This recipe calls for a few cups of frozen mixed veggies (carrots, green beans, corn, and peas). If you don’t like those, use whatever frozen vegetables you want!
The nice thing about using frozen vegetables in soup is that there is no washing, peeling, or chopping, so no prep! The veggies just need to be heated through. Even when you start with them frozen (not thawed), it only takes a few minutes to get them heated up and ready to eat.
Grilled Cheese Sandwiches
Vegetable soup is delicious with grilled cheese! Go classic, or try one of these fun recipes.
- Grilled Ham & Swiss Cheese Sandwiches
- Apple & Brie Grilled Cheese
- Pepperoni Pizza Grilled Cheese
- Bacon & Tomato Grilled Cheese
Enjoy!
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Printable Recipe Card for Quick & Easy Vegetable Soup
Quick and Easy Vegetable Soup
Ingredients
- 8 cups 64 ounces tomato juice (or use 4 cups tomato juice and 4 cups water)
- 6 cups frozen mixed vegetables peas, carrots, green beans, and corn
- 1/2 cup star-shaped pasta uncooked
Instructions
- Combine all ingredients in a large pot.
- Cover, and heat to a simmer.
- Turn heat to low. Heat soup until all vegetables are heated through and pasta is cooked, stirring occasionally.
- Serve immediately.
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I love vegetable soup, especially with green beans. It does come with a nice tasty flavor. Every time I made it in the past, my 5 years old had always ask for more. Awesome!
Definitely a big win when the kids ask for more!
Yum! This looks like the perfect cold winter’s night dinner! Thanks for sharing on Homestead Blog Hop!
I really like pasta — just not particularly in soup. My favorite soup as a kid was Tomato Rice and I loved the barley in Campbell’s Vegetable Soup. Do you think either one (or both?) of those could work?
That’s the best thing about soup, you can put different things in, or leave some of the things out! Rice would also be great in this, but you might need to add a little extra liquid – rice soaks up a lot of water when it cooks.
My pleasure, thanks for hosting!
Can you help me figure out the calories for the whole meal and each serving please. I am on a medically supervised weight loss program and if I find a recipe I like I cannot make or eat it unless I know the calories.
Hi, Jennifer. That’s a great question. Because the calorie count will change if you substitute a different brand’s product, or make any small changes to the recipe, I don’t provide calorie information here. You can go to a site like My Fitness Pal and use their recipe calculator (https://www.myfitnesspal.com/recipe/calculator) to figure out the calories in the recipe the way you will make it.