This vegetable soup recipe is not only amazingly tasty and healthy, it can also be thrown together in 20 minutes and costs just .93 cents per serving! Great for crazy busy weeknights or weekday lunch prep.
Easy AF Weeknight 20-Minute Vegetable Soup Recipe
This vegetable soup recipe is one of my faves, because not only is it delicious, nutritious, and LOADED with veggies, but it’s so easy it’s almost embarrassing. It’s my go-to for weeknights when I feel like I would rather chew broken glass than do food prep for lunches the next day. It uses mostly frozen veggies, only involves a bit of chopping, and you can make this in your sweatpants while you drink wine and watch reruns of 30 Rock.
It’s also ridiculously cheap.
The ingredients for this vegetable soup recipe are all pantry/fridge staples so they’ll usually be on hand. If you have veggies past their prime in the fridge, this is also a great way to use them up (good additions are zucchini, bok choy, or cabbage).
What you need:
10 cups vegetable broth – $1
6 cups frozen veggie blend (I like a cheap store brand one with lima beans, green beans, peas, carrots, and corn), thawed in warm water – $1.50
1 ½ cups frozen shelled edamame beans, thawed in warm water – .75
1 large white cooking onion, chopped – .20
4 cloves garlic, minced – .20
2 stalks celery, diced – .15
1 cup cauliflower or broccoli, cut into very small bite-sized florets – .60
½ red or yellow pepper, diced – .45
2 tbsp Marmite (do not omit – this is my secret ingredient. I fess up) – .30
3 tbsp olive oil – .30
1 tsp each dried basil, oregano, thyme, rosemary, celery (not celery salt or your soup will be too salty) – .15
½ tsp fresh ground pepper – trace
What you do:
1) Thaw the frozen veggies in a bowl of hot/warm water.
2) Chop the fresh veggies.
3) In a large pot on medium-low heat, sautee the onion, garlic, celery, cauliflower/broccoli, and pepper (plus any other veggies you’re adding) in the olive oil until soft but not browning
4) Prepare the veggie broth and add to the pot.
5) Strain the frozen veggies and add to the pot, stir well.
6) Add Marmite and spices and stir well.
7) Cover, bring to a boil, then reduce heat to low and simmer for 10 minutes if you want to eat it right away. Simmer for about 20 minutes if it’s for tomorrow’s lunch. Stir occasionally.
Makes 6 large servings
Total cost: $5.60
Cost per serving: .93 cents!
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