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Warm and hearty vegetable soup served in a white bowl, filled with colorful vegetables like carrots, peas, and beans, in a rich tomato-based broth.

Vegetable Soup

Julie Pace, RDN
A quick and hearty soup made with frozen and fresh vegetables, fire-roasted tomatoes, and marinara sauce. Perfect for lunch or dinner, this comforting meal comes together in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine American
Servings 6

Equipment

  • 1 Stock pot

Ingredients
  

  • 1 32 ounce vegetable broth
  • 2 cans 14 ounce fire roasted tomatoes undrained
  • 1 bag 10 ounce mixed vegetables frozen
  • 1 bag 10 ounce black-eyed peas frozen
  • 1 bag 10 ounce baby lima beans frozen
  • 2 large russet potatoes, diced
  • 1 jar 15.5 ounce marinara sauce We used Rao's Homemade Marinara
  • 1 cup water
  • 2 tbsp olive oii
  • salt and peper to taste

Instructions
 

  • Gather ingredients.
  • Combine vegetable broth, fire roasted tomatoes, mix vegetables, black-eyed peas, baby lima beans, and water in a large stockpot. Season with salt and pepper.
  • Bring to a boil over medium heat and simmer until vegetables are tender, about 20-25 minutes.
  • Serve warm with a side of cornbread
Keyword quick and easy meal, vegan soup, vegetable soup