Pantry Vegetable Beef Soup Recipe
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This Pantry Vegetable Beef Soup is a simple weeknight meal, easy to make with ingredients stocked in the pantry; add ground beef or turkey and serve!
Friends, for simple pantry meals this week, enjoy this hearty Pantry Vegetable Beef Soup – your family will love you!
Made with mostly items from your pantry … blackeye peas, corn, tomatoes, stock … just add your favorite meat!
Or, you can always make it vegetarian (and serve with a little cheese or herbs on top).
How do you make nothing soup?
Some people ask how to make “nothing” or basic soup? Look in your pantry, grab stock, and load up the soup with vegetables and beans.
If you have chicken in the fridge or freezer, grab this recipe, How to Make Instant Pot Chicken Broth!
What herbs and spices should every kitchen have?
Number one is to keep a bottle of red pepper flakes on hand. Whether you’re making homemade soup, pasta sauce, or a cheese melt. A sprinkle or a dash in what your cooking always gives a kick or heat to your meal.
- Garlic Powder
- Ground Cinnamon
- Ground Nutmeg
- Red Chilies
- Ground Cumin
- Onion Powder
How to serve pantry soup
We love it with hot bread or corn bread on the side.
You can also make White Bean & Basil Hummus and serve with a side of chips!
Pantry Vegetable Beef Soup
Simple, with tomatoes, beans (actually, black-eyed peas), corn, and stock.
Add the beef or ground turkey.
And of course, the flavor of the soup is all in the seasoning, right? What do you have in your cupboard?
So we added fresh Parmesan that I had in the fridge, with fresh basil from the Trader Joe’s.
Serve with Best Lemon Sunshine Squares Recipe for dessert.
I’d say the perfect, light but hearty meal!
Organizing and cleaning the pantry
I also think back to one of my birthday gifts years ago, a gift to help me organize and clean out my pantry. Only a sister would take the time to do this, right? Hee hee. I have the best sisters!
Since I actually did clean through my pantry this week, I whipped up a healthy vegetable soup, made mostly with what was in my pantry!
More pantry recipes
Vegetable and Pasta Soup [The Little Kitchen], Greek Yogurt Ranch Dip [Cupcake & Kale Chips], Loaded Chocolate Chip Cookie Bars [Crazy for Crust], Cheesy Italian Baked Cannelini Beans [RE], Tortilla Chicken Pie [RE].
Pantry Vegetable Beef Soup
- 1 pound ground beef or turkey
- 1 onion, chopped
- 1 Tbsp. olive oil
- 1 15 oz. can Bush’s Blackeye Peas, drained
- 1 15 oz. can corn, drained
- 1 15 oz. can diced tomatoes
- 1 quart chicken or beef stock
- Salt and pepper
- Favorite seasoning
- Parmesan cheese
- Fresh basil
- In a large frying pan, heat the oil on medium. Add the chopped onion and sauté for 4-5 minutes. Add the ground beef or turkey. If using beef, you may need to drain after cooking. Season to taste; set aside.
- In a large pot, add the peas, corn, tomatoes, and stock. Heat to boiling; turn heat down to low. Add the beef and onion mixture. Season to taste. Cook on low for 20 minutes.
- Garnish with fresh Parmesan cheese and chopped basil; serve!
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