Pantry clean-out meals are one of my favorite challenges in the kitchen. There are always so many more things that you can make with just what you have on hand!! It takes a little bit of creativity, but some of the best things are developed out of necessity. That’s where this easy and delicious vegetable and beef broth soup came from!
I was looking for a quick, warm meal I could throw together during the infamous covid-10 quarantine (!!), and we had some beef broth to use up. I love the flavor of beef burgundy where the savory flavors of onion, herbs, beef and tomato combine for an umami punch, so I figured I could make a “light” version with a base of vegetables, the broth and some tomato paste. Here’s what came out of it!
Easy 10 Minute Pantry Vegetable Soup
- 3 Tablespoons Olive oil
- 1 Yellow onion, diced
- 1/2 teaspoon Dried thyme (more to taste)
- 1/2 teaspoon Dried basil (more to taste)
- 1/2 teaspoon Dried Rosemary (more to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Ketchup
- 2-4 cups frozen vegetables (fresh works too, it just may take longer to cook )
- 32 ounces Beef broth (or 1 Liter. You can mix with veggie broth if needed)
- salt, to taste
- Sautee the onion in olive oil until translucent in a large pot. Add in spices, stirring to combine. If you have fresh veggies, you can add them here in the sautee step.
- Add in the tomato paste and ketchup (yes, ketchup!), stirring to combine. If you are out of ketchup, you can add more tomato paste and a bit of sugar or honey for a touch of sweetness.
- Add in the frozen veggies at this point. Stir to combine and let the veggies warm. Add in the broth and bring to a simmer. Adjust salt to taste.
- The soup is ready once the veggies are cooked through and the broth is sufficiently hot – this only took about 5 minutes with frozen vegetables. Enjoy!
Let me know if you try this out, or make any changes that work out!