Without a doubt, this No-Chop Chunky Vegetable soup will be the easiest homemade vegetable soup you will ever make in your life!
This recipe is my go-to for a quick, easy and super tasty vegetable bean soup that requires zero chopping and is ready in under 25 minutes. It’s just a matter of placing all of the ingredients into a pot, and then heat and serve. Who said making a feel-good soup needed to be complicated, anyway? (Not me!)
Why this Recipe Works:
- Calling for only frozen veggies, this soup requires zero chopping.
- This soup is so versatile, you can really include any type of frozen vegetable that you like!
- Since the preparation is minimal, this soup takes less than 25 minutes to throw together.
Are Frozen Vegetables as Healthy as Fresh Vegetables?
- Yes! Freezing vegetables actually locks in nutrients and vitamin content. The added bonus is the frozen types are usually more affordable!
Looking for other soup recipes? Then you have to try my:
Chunky Carrot and Cabbage Soup
How to Make No-Chop Chunky Vegetable Soup:
1. Add all of the listed ingredients into a 3 quart (or larger) sized pot….
Please pardon my upside down tablespoon!
Then, stir! If the onion powder doesn’t completely dissolve, don’t worry – it will once the soup is warmed.
2. Bring the soup to a boil over high heat. Then, reduce the heat to low and simmer for 10 -15 minutes.
That’s it! A hearty, delicious pot of chunky vegetable soup in just minutes.
I hope you love this recipe as much as we do!
Top Tips for Making No-Chop Chunky Vegetable Soup:
- Other fun ingredients to consider adding: frozen wild or brown rice, pre-cooked pasta (add just before serving), frozen broccoli, frozen butternut squash cubes, or a second type of bean, such as red kidney beans, garbanzo beans or black beans. Or, anything else your veg-loving heart desires!
- This soup can be frozen and stored for later.
Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!
No-Chop Chunky Vegetable Soup
Ingredients
- 28 oz. can of unsalted diced tomatoes
- 10 oz. 2 1/2 c. frozen mixed vegetables (peas, carrots, corn, and green beans)
- 15 oz. can of cannellini white beans, drained and rinsed (or other bean of choice)
- 1 c. of frozen chopped spinach or 2 c. of fresh spinach
- 2 1/2 c. of water (592 ml)
- 3 tsp. onion powder
- 1 tsp. salt + more to taste
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- Scant 1/2 tsp. celery seed (optional but recommended)
- 1 1/2 tsp. sugar
- 1/4 tsp. black pepper for mild 1/2 tsp. for slightly spicy
- 3 Tbsp. tomato paste or ketchup if in a pinch!
Instructions
- Add all of the listed ingredients into a 3 quart (or larger) pot
- Then, stir! If the onion powder doesn't completely dissolve, don't worry - it will once the soup is warmed.
- Bring the soup to a boil over high heat.
- Afterwards, reduce the heat to low and simmer for 10 -15 minutes. That's it! Enjoy your soup.
Video
Notes
- Other fun ingredients to consider adding: frozen wild or brown rice, pre-cooked pasta (add just before serving), frozen broccoli, frozen butternut squash cubes, or a second type of bean, such as red kidney beans, garbanzo beans or black beans. Or, anything else your veg-loving heart desires!
- This soup can be frozen and stored for later.
Great website
Thank you!
I made your soup the day before I had surgery. It was delicious. I ate on it during my recovery.
Another great recipe! You like easy,delicious veg soup? This is a winner on cold winter nights!!!😁