Pioneer Woman Vegetable Soup

This easy and nutritious Pioneer Woman Vegetable Soup is the perfect quick meal for busy days. Packed with fresh veggies and hearty beans, it’s a warm, comforting bowl of goodness. With simple ingredients you likely have on hand, it’s a flexible, delicious dish everyone will love!

Ingredients Needed

• 2 Tbsp olive oil, plus more for serving
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 medium yellow onion, chopped
• 1 sweet potato (about 8 oz), peeled and diced
• 1 tsp kosher salt, divided
• 4 cloves garlic, chopped
• 6 cups vegetable broth
• 1 (14.5 oz) can crushed tomatoes
• 1 (8.75 oz) can corn, drained
• 1 1/2 cups frozen, cut green beans
• 1 medium zucchini, chopped
• 1 (15 oz) can cannellini beans, drained and rinsed
• 2 tsp Italian seasoning
• 1 (5 oz) bag baby spinach
• 1/2 tsp black pepper, to taste

How To Make Vegetable Soup

1. Sauté the Vegetables: Heat a large Dutch oven over medium-high heat. Add the olive oil, then the carrots, celery, onion, and sweet potato. Season with 1/2 teaspoon salt. Cook for 8 to 10 minutes, until slightly softened. Add the garlic and cook for an additional 2 minutes.
2. Add Broth and Remaining Ingredients: Pour in the vegetable broth, crushed tomatoes, corn, green beans, zucchini, cannellini beans, and Italian seasoning. Bring the soup to a simmer, then reduce the heat to medium. Cook for 12 to 15 minutes, stirring occasionally, until the zucchini and green beans are tender.
3. Add Spinach and Season: Stir in the spinach and cook until it wilts. Season the soup with the remaining 1/2 teaspoon salt and black pepper. Serve in bowls, drizzled with extra olive oil.

Recipe Tips

• Use Fresh Vegetables: Fresh vegetables enhance the flavor of the soup, making it richer and more vibrant. Try to avoid using canned or frozen if possible.
• Season as You Go: Taste the soup while cooking and adjust the salt and pepper as needed. This helps to layer the flavors and makes sure the soup isn’t bland.
• Cook at Low Heat: Simmer the soup on medium-low heat once all ingredients are added to keep the vegetables tender without overcooking.
• Add Spinach Last: Add the spinach at the very end so it wilts just before serving, keeping its fresh color and nutrients intact.
• Experiment with Herbs: Feel free to add fresh or dried herbs like thyme or basil for extra depth and flavor.

How To Store & Reheat Leftovers

• Refrigerate: Place leftover vegetable soup in an airtight container and store in the fridge for up to 4 days.
• Freeze: Place leftover vegetable soup in a freezer-safe container after cooling. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove or in the microwave.
• Reheating: Reheat leftover vegetable soup on the stove over medium heat for about 5-7 minutes, stirring occasionally until hot. Alternatively, microwave it in a bowl for 2-3 minutes, stirring halfway through.

Nutrition Fact

Serving Size: 1 cup (approximately 245 grams)

• Calories: 150
• Total Fat: 4g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 800mg
• Potassium: 700mg
• Total Carbohydrate: 25g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 6g

More Pioneer Woman Recipes:

• Pioneer Woman Albóndigas (Mexican Meatball Soup)
• Pioneer Woman Butternut Squash Soup With Bacon
• Pioneer Woman Instant Pot Lentil Soup
• Pioneer Woman Cabbage Soup
• Pioneer Woman Chicken Alfredo Soup