Busy Day Soup

Why You’ll Love This Recipe

Busy Day Soup is not only quick and easy to make, but it’s also versatile and customizable. Packed with vegetables, beans, and a savory broth, it’s a comforting soup that can be tailored to suit your tastes. This recipe uses basic pantry ingredients, so it’s affordable too. The best part is that it’s made in one pot, making cleanup a breeze. Whether you need a warm lunch or a light dinner, this soup is the ultimate busy-day solution!

Ingredients

• 1 tablespoon olive oil

• 1 onion, diced

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) kidney beans or white beans, drained and rinsed

• 4 cups vegetable broth (or chicken broth)

• 1 cup frozen corn

• 1 teaspoon dried basil

• 1 teaspoon dried thyme

• Salt and pepper, to taste

• 1 bay leaf (optional)

• 1 cup pasta (optional, such as elbow macaroni or small shells)

• Fresh parsley or grated Parmesan cheese for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables start to soften.

2. Add the Garlic: Stir in the minced garlic and cook for another minute, until fragrant.

3. Add the Broth and Tomatoes: Pour in the vegetable broth, diced tomatoes (with their juices), and kidney beans (or white beans). Stir to combine.

4. Season the Soup: Add the dried basil, dried thyme, salt, pepper, and the bay leaf (if using). Bring the soup to a simmer, and cook for 15-20 minutes, allowing the flavors to meld together.

5. Add the Corn and Pasta: If you’re using pasta, add it to the pot along with the frozen corn. Stir and cook for an additional 8-10 minutes, or until the pasta is cooked and the soup is heated through.

6. Taste and Adjust: Taste the soup and adjust the seasoning as needed with additional salt, pepper, or herbs.

7. Serve: Remove the bay leaf (if used). Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan cheese, if desired.

Enjoy!

This easy and comforting soup is ready to serve. It’s perfect with a slice of crusty bread or a simple salad for a complete meal.

Servings and Timing

• Servings: 6-8

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Add Meat: If you want a heartier soup, you can add cooked chicken, ground beef, .Just sauté the meat with the onions and vegetables in the first step.

• Add Greens: Stir in some spinach, kale, or other leafy greens for added nutrition.

• Use Different Beans: Swap the kidney beans for black beans, garbanzo beans, or any other beans you prefer.

• Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño for some heat.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: This soup freezes well. Allow it to cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

• Reheating: Reheat on the stovetop over medium heat, adding a little extra broth or water if the soup has thickened too much.

FAQs

Can I add other vegetables to this soup?

Absolutely! You can add any vegetables you like, such as zucchini, potatoes, or green beans. Just make sure to adjust the cooking time based on the vegetables you add.

Can I make this soup without beans?

Yes! If you don’t want to use beans, you can increase the amount of vegetables or add extra pasta or rice for added texture and heartiness.

Can I make this soup in advance?

Yes, this soup can be made in advance. In fact, it often tastes even better the next day when the flavors have had time to develop.

Can I use different types of broth?

Yes, you can use chicken broth or even bone broth instead of vegetable broth, depending on your preferences.

Conclusion

Busy Day Soup is the ultimate quick and comforting meal for when you’re short on time but craving something hearty and flavorful. Packed with vegetables, beans, and delicious seasonings, this soup is easy to make and fully customizable. It’s a perfect solution for busy nights, meal prep, or whenever you need a bowl of warmth and comfort. You’ll find yourself making this soup again and again, whether for a simple dinner or to share with family and friends!

Busy Day Soup

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6-8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

Busy Day Soup is a quick, comforting meal that’s perfect for hectic days. With a mix of vegetables, beans, and savory broth, this easy one-pot soup is hearty, flavorful, and customizable. Ready in just 40 minutes, it’s ideal for lunch or dinner and is packed with nutrition and taste. Whether you’re looking for a filling soup for a busy night or meal prep, this simple recipe is sure to become a go-to favorite!

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Ingredients

• 1 tablespoon olive oil

• 1 onion, diced

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) kidney beans or white beans, drained and rinsed

• 4 cups vegetable broth (or chicken broth)

• 1 cup frozen corn

• 1 teaspoon dried basil

• 1 teaspoon dried thyme

• Salt and pepper, to taste

• 1 bay leaf (optional)

• 1 cup pasta (optional, such as elbow macaroni or small shells)

• Fresh parsley or grated Parmesan cheese for garnish (optional)

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Instructions

Prepare the Soup Base:

1. Heat the Olive Oil:
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables start to soften.

2. Add the Garlic:
   Stir in the minced garlic and cook for another minute, until fragrant.

3. Add the Broth and Tomatoes:
   Pour in the vegetable broth, diced tomatoes (with their juices), and kidney beans (or white beans). Stir to combine.

4. Season the Soup:
   Add the dried basil, dried thyme, salt, pepper, and the bay leaf (if using). Bring the soup to a simmer, and cook for 15-20 minutes, allowing the flavors to meld together.

Add the Final Ingredients:

1. Add the Corn and Pasta:
   If you’re using pasta, add it to the pot along with the frozen corn. Stir and cook for an additional 8-10 minutes, or until the pasta is cooked and the soup is heated through.

2. Taste and Adjust:
   Taste the soup and adjust the seasoning as needed with additional salt, pepper, or herbs.

Serve:

1. Garnish and Enjoy:
   Remove the bay leaf (if used). Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan cheese, if desired.

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Notes

Add Meat:Just sauté the meat with the onions and vegetables in the first step. For a heartier soup, you can add cooked chicken, ground beef, Just sauté the meat with the onions and vegetables in the first step.Add Greens: Stir in some spinach, kale, or other leafy greens for added nutrition.Use Different Beans: Swap the kidney beans for black beans, garbanzo beans, or any other beans you prefer.Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño for some heat.