2 EASY "Pantry" Soups

I'm at home... and you should be too ;)

This probably means you need some new ideas for getting dinner done easily and hopefully without needing to run to the grocery store. Here are two easy-to-make soups made with things you may have in your kitchen, and reusing the base vegetables to reduce extra grocery store runs and reduce kitchen waste.

I'm vegetarian and plant-based. My husband is a flexitarian, and he doesn't miss the meat in these recipes. In fact he LOVES soup night. I make these recipes for two, and typically have some left over for lunch. However, double these recipes if you're feeding the whole family.


This soup is so easy, and there are many ways to customize it and taste your seasoning along the way. So, you can't mess it up!

Soup Ingredients

  • (2) Cans of Black Beans, well rinsed (I like Goya brand. They are classic and delicious)

  • (1) Box of Vegetable Broth at room temperature (I like Pacific brand. Tasty!)

  • 1/2 White Onion, diced

  • 1/2 Large Carrot, diced

  • (2) Large Celery Sticks, finely chopped

  • 2 Cloves of Garlic, minced

  • (1) TBL of Vegetable Oil

  • (1) Packet of Taco Seasoning, or as much seasoning as you want, to taste.

  • (1) TBL of Your Favorite Hot Sauce, or to taste (Y'all, we do habanero-based sauce...but we like it hot!)

Toppings (optional)

  • Minced cilantro

  • Crumbled tortilla chips

  • Diced Avocado

  • A dollop of sour cream, plain yoghurt, or if you're dairy-free like me, your favorite non-dairy sour cream alternative (I like Tofutti brand sour cream and Forager brand plain cashew-yogurt)

  • Shredded cheese or skip the cheese and keep it dairy-free.

Stovetop Method:

Finely chop onion, carrot, and celery. Rinse your beans and set half of them aside.

Prepare your toppings and set aside.

Heat oil on medium-high in the bottom of a deep pot. Simmer onion, carrot, and celery in oil until onions and garlic turn translucent. Once veggie mixture is fragrant and sizzling add half the beans, 1/2 box of broth, and 1/2 the packet of taco seasoning to the pot. Once the mixture has come to a gentle boil reduce heat to a simmer for 5 minutes, stirring regularly.

Remove from heat. Using immersion blender, blend the mixture until very smooth. (If you don't have an immersion blender, in a normal blender pre-smooth your beans by blending a can of rinsed beans with 1/2 cup of broth in a blender, then add to pot)

Taste the mixture and decide if you want more seasoning. Season to taste.

Return to heat. Add the remaining beans, and slowly add in additional broth until desired consistency. Bring mixture back up to simmer for an additional 5 minutes.

Remove from heat. Roughly blend the mixture until the second batch of beans is chopped but not smooth.

Stir in hot sauce.

Serve in bowls with desired toppings!


I love, love, love this soup. It is hearty, delicious, fully of healthy veggies, and because I have no shame about my love for bread, I like to serve it with a generous portion of sourdough, but the croutons in your pantry also work in a pinch!

Soup Ingredients:

  • (1) Can of White Beans

  • (1) Box of Vegetable Broth

  • 1 Medium Yukon Gold Potato or 1/2 Russet Potato, diced

  • 1/2 White Onion, diced

  • 1/2 Large Carrot, diced

  • 2 Large Celery Sticks, finely chopped

  • 2 Cloves of Garlic, minced

  • 1 Head of Lacinato Kale, chopped or Baby Spinach if you don't have Kale

  • 1 TBL Vegetable Oil

  • 1 TBL Sea Salt

  • 1 Tsp dry rosemary (more if desired; I'm pretty generous with my spices)

  • 1 Small Lemon, halved.

  • 1 TBL Olive Oil

Serving Suggestion:

  • Parmesan cheese (optional; I don't do cheese but my hubby loves parm on top)

  • Sourdough bread slice or croutons

Stovetop Method:

Finely chop onion, carrot, and celery. Rinse your beans and set aside.

Heat oil on medium-high in the bottom of a deep pot. Simmer onion, carrot, and celery in oil until onions and garlic turn translucent, and the potatoes and carrots begin to caramelize.

Reduce heat. Incorporate beans, salt, and rosemary. Then stir in more vegetable broth to desired thickness, the juice of 1/2 the lemon, and olive oil. Bring soup to a simmer for 10 minutes with the pot-top on giving the rosemary time to bloom. Stir occasionally. After 10 minutes, taste mixture and add remaining lemon juice, to taste. Stir in kale, and simmer for 2 more minutes until kale is tender.

Serve in a soup bowl and add optional topping of parmesan cheese. Finish with a generous slice of sourdough bread to dunk in your tasty soup.

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