Quick and Fast Vegetarian Vegetable Soup in a Hurry


Quick and easy recipe.

Prep Time:
15 mins
Cook Time:
24 mins
Total Time:
39 mins
6 servings


  • 2 tablespoons coconut oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 4 cups low-sodium vegetable broth

  • 1 (15 ounce) can tomato sauce

  • 1 (24 ounce) bag frozen stew vegetables

  • 1 cup frozen corn

  • 1 cup frozen green beans

  • 1 teaspoon ground black pepper

  • salt to taste


  1. Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.

Cook's Notes:

Substitute olive oil for the coconut oil if preferred.

You may want to check the size of the frozen stew vegetables. If some are a bit larger than you would normally serve to young children or older adults, just scoop them up with a ladle after cooking and slice them into smaller pieces with a butter knife.

This can be prepped and left in the slow cooker as well.

Nutrition Facts (per serving)

190 Calories
6g Fat
33g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 190
% Daily Value *
Total Fat 6g 7%
Saturated Fat 4g 21%
Sodium 583mg 25%
Total Carbohydrate 33g 12%
Dietary Fiber 8g 27%
Total Sugars 7g
Protein 6g
Vitamin C 23mg 117%
Calcium 56mg 4%
Iron 2mg 13%
Potassium 593mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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