Ten Minute Vegetable Pantry Soup

Name: Ten Minute Vegetable Pantry Soup
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters canned, diced tomatoes (no-salt added); 113 grams can sliced mushrooms, drained; 237 milliliters canned navy beans or chickpeas, drained and rinsed; 234 grams can sliced carrots, drained; 1 teaspoons dried savory; 2 cloves garlic, minced; 234 grams can cut green beans, drained; 0 teaspoons ground sage; 1 teaspoon Italian seasoning; 1 Tbsp extra-virgin olive oil; 1 large onion, diced; 2 teaspoons red wine vinegar; 8 servings Salt and pepper, to taste / as needed; 946 milliliters chicken or vegetable broth (low-sodium if you desire); 237 milliliters 100% vegetable juice

Ten Minute Vegetable Pan

Instructions

Heat oil in a large saucepan over medium-high heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and sauté until transparent, about 2 minutes.

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Onion

Add the garlic, Italian seasoning, savory and sage, and cook 10 seconds.

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Italian Seasoning

Garlic

Sage

Add the broth, vegetable juice and vinegar, and bring to a boil.

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Vegetable Juice

Vinegar

Broth

Add the tomatoes, navy beans, carrots, green beans, and mushrooms and let the soup simmer for 4 to 5 minutes.Season to taste with salt and pepper, if desired.

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Salt And Pepper