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Quick Vegetable Soup

Quick and hearty vegetable soup made with frozen veggies and canned beans.
Course Soup
Cuisine American, Mediterranean
Servings 6 servings


  • 28 oz. can diced or crushed tomatoes, undrained
  • 3 cups vegetable or chicken broth
  • 12 oz. frozen mixed vegetables
  • 2 cups frozen green beans
  • 1.5 cups frozen or fresh chopped kale or spinach
  • 2 each frozen garlic cubes or 2 cloves fresh minced garlic
  • 2 each frozen basil cubes or 1 tsp. dried basil
  • 15.5 oz. can white beans, drained and rinsed
  • 1 tsp. dried thyme
  • 1 tsp. kosher or sea salt
  • 1 tsp. ground black pepper
  • 1 bay leaf
  • Parmesan cheese (optional)


  • In a medium pot, add tomatoes (undrained) and broth; bring to boil. Add remaining ingredients. Bring back to a boil, cover with lid and turn heat to medium-low. Simmer for 10-15 minutes. Garnish with grated or shredded Parmesan cheese, if desired. 
Keyword Beans, Easy recipe, Healthy recipe, Soup, Vegetable