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  • Prep-time: / Ready In:
  • Makes 14 cups
  • Serving size: 3½ cups
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This versatile recipe makes the easiest soup ever, and it’s an ideal way to use up all those odds and ends from your fridge, freezer, and pantry. With our easy-to-follow formula, you can use what you have on hand—root veggies, frozen veggies, beans, whole grain pasta. Below we’ve suggested some Mexican-, Mediterranean-, and Italian-style ingredient combinations, but don’t be afraid to follow your instincts and arrive at something new. Note: To make this gluten-free, opt for a gluten-free whole-grain pasta, or just leave the pasta out.

Flavor Profiles

Mexican-style: Choose sweet potato, bell pepper, black beans, frozen corn, fresh cilantro, and lime juice.

Mediterranean-style: Choose carrots, celery, chickpeas, herbes de Provence, frozen green beans, fresh dill, and lemon juice.

Italian-style: Choose parsnips, celery, white beans, Italian seasoning, frozen peas, fresh parsley, and white wine vinegar.

For more inspiration, check out these tasty ideas:

By Ellen Boeke,

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Ingredients

  • 1½ cups chopped peeled root vegetables (carrots, turnips, parsnips, sweet potato)
  • 2 cups chopped onion
  • 1 cup chopped celery or bell pepper (any color)
  • 6 cloves garlic, minced
  • 8 cups low-sodium vegetable broth
  • 3 cups cooked no-salt-added beans (white, kidney, black, chickpeas) or two 15-oz. cans no-salt-added beans, rinsed and drained
  • 1 teaspoon poultry seasoning
  • 1 teaspoon herbes de Provence or Italian seasoning
  • 8 oz. whole wheat short pasta or broken long pasta
  • 3 cups frozen vegetables (peas, corn, carrots, green beans)
  • ¼ cup chopped fresh herbs (parsley, dill, chives, cilantro)
  • 1 to 2 tablespoons lemon juice, lime juice, white wine vinegar, or red wine vinegar
  • Sea salt
  • Freshly ground black pepper, to taste

Instructions

  • In a 6- to 8-quart pot cook root vegetables, onion, celery, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broth, beans, poultry seasoning, and herbes de Provence. Bring to boiling; reduce heat. Cover and simmer 10 minutes.
  • Add pasta. Return to boiling; reduce heat. Simmer 10 minutes or until pasta is tender. Stir in frozen vegetables and fresh herbs. Cook 2 to 3 minutes more or until frozen vegetables are tender. Season with lemon juice, salt, and black pepper. If you like, add more water.
Nutritional Information:

Per serving (3½ cups): 522 calories, 105 g carbohydrates, 29 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 536 mg sodium, 21 g fiber, 14 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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