Okay, I have a confession.
I have been making this soup for a solid year. It is hands down the recipe that I most frequently make. And I have never shared the recipe with you guys…..
I know I know I know. But do you want to know why?? Because it’s SO easy that I thought you wouldn’t be interested! Sometimes when I am creating a recipe I have this notion in my head that it needs have some culinary technique or impressive ingredient to make it worth sharing. But that is SILLY because my entire purpose of sharing these recipes with you is to make YOUR lives easier!
And LET ME TELL YOU-
this vegetable soup recipe, will 1000000% make your life easier.
This is hands down the easiest recipe I have on my site. Literally all you do is put all of the ingredients into a pot, bring it to a boil, reduce the heat and let it simmer for 30 minutes. You don’t even have to do any chopping of vegetables!
Which brings me to another point. Frozen veggies. I feel like some people have this presumption that frozen vegetables somehow aren’t as healthy as fresh veggies. I am here to tell you that is absolutely false- and sometimes, frozen vegetables have more nutrients than fresh, because they are frozen and maintained within the vegetables.
K stepping off my soap box now.
This soup is 100% vegetarian, but that doesn’t mean it skimps out on your protein! The black beans and quinoa (and a tiny bit from the veggies) give ya your protein to keep you nice and full.
Hope you love it as much as me and my family do!
Thanks for being here!
This healthy vegetable soup could NOT be any easier to make! Or more delicious!
- 1 32 oz box vegetable broth
- 1 14.5 oz can black beans
- 1 14.5 oz can crushed tomatoes
- 1/2 c uncooked quinoa
- 1 12 oz bag frozen mixed vegetables (peas, corn, carrots and green beans)
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp smoked tobasco sauce
- Pour all ingredients into a large pot. Place over medium heat and bring to a boil.
- Let boil for 5 minutes, and then lower heat to low and let simmer for 30 minutes.
You could use any frozen vegetables you wish. I like getting the mixed vegetables to have a variety of different veggies in the soup. I also sometimes add 1 c of frozen spinach in addition to the mixed veggies.
- Category: soup
- Method: boil
- Cuisine: american
Keywords: vegetable soup, vegetarian, vegan, dinner, recipe, easy recipe