One Pot Vegetable Soup
- SERVES
- 6
- COOK TIME
- 40 Min
Grab a soup spoon and your favorite bowl, 'cause you're going to want to slurp up every last bit of this One-Pot Vegetable Soup. There's tasty comfort in every spoonful of this shortcut veggie soup.
What You'll Need
- 1 tablespoon vegetable oil
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 7 cups chicken broth
- 1 (14-1/2-ounce) can diced tomatoes, undrained
- 1 1/2 cup frozen mixed vegetables
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup small shell pasta
What to Do
- In a soup pot over medium heat, heat oil. Add celery, onions, and garlic; cook 5 minutes, stirring occasionally. Add broth, diced tomatoes with liquid, mixed vegetables, Italian seasoning, salt, and pepper; bring to a boil.
- Reduce heat to low and simmer 15 minutes. Add pasta and cook 8 to 10 more minutes, or until pasta is tender.
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 127
- Calories from Fat 30
- Total Fat 3.3g 5 %
- Saturated Fat 0.4g 2 %
- Trans Fat 0.0g 0 %
- Protein 5.0g 10 %
- Amount Per Serving % Daily Value *
- Cholesterol 0.0mg 0 %
- Sodium 1,501mg 63 %
- Total Carbohydrates 20g 7 %
- Dietary Fiber 4.0g 16 %
- Sugars 2.5g 0 %
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Mickey9
Mar 09, 2019
Delicious soup, but be sure to bring soup back to a boil before adding the pasta shells, or they won't be cooked in the time allotted.
ls62
Jul 10, 2015
Save your little bits (less than a cup) of veggies....corn, carrots, green beans, etc. and toss them in freezer bag or container. You can then add them to this soup to add flavor and color. I do this with left over potatoes and mashed potatoes as well to add to potato soups. It's a great way to use up those little bits of veggies that you just hate to waste.
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