Low Effort Meals: A 10 Minute Veggie Soup!

Today’s highlight meal is a quick and easy soup that I made for lunch. Since working from home, I’ve lost some of my usual motivation to cook. Normally, I would have meal-prepped my lunches for the work week but that routine was disrupted because of this COVID-19 madness. When you’re home virtually 24/7, besides the occasional outing for groceries and such, you just don’t feel like doing anything sometimes. You feel me? So, I love when I can make a meal that doesn’t take a lot of energy and that can be cooked in 10 – 15 minutes!

Honestly, I didn’t know what I was going to make today, I just opened the fridge and grabbed whatever I could find. And since I’m running low on groceries, there wasn’t much to choose from.

For this recipe, I used:

  • olive oil
  • 1 can of cannellini beans
  • 1 cup of white mushrooms, chopped
  • 1/2 sweet pepper, sliced julienne
  • 1/2 cup of grape tomatoes, sliced in half
  • 1 green onion, chopped
  • 1/3 cup of diced red onion
  • 1/2 tsp of minced garlic
  • 1/2 cup of water
  • seasonings: salt, pepper, adobo, tajin, chilli powder, hot sauce, bay leaves
  • optional: parsley, homemade chimchurri sauce


1. Pour olive oil into your pot over medium heat. Add your red onions, green onion, and garlic, allowing them to cook for a few minutes to release their flavors.

2. Optional: You can add a chimchurri, or something similar, for additional flavor. My homemade chimchurri sauce is just a concoction that I made using carrot greens and herbs from my garden as well as some spices. The greens from my carrots were so lush and healthy, I just had to make use of them! But chimchurris vary in what herbs are used so any variation is fine. Using this is absolutely not necessary, I just had this on hand after making it last planting season. So use whatever you have and like. But for reference, I’ve added the description of the recipe below:

3. After washing, add your tomatoes and mushrooms. Because these both have a high water content, they will produce most of the broth. Add your crushed bay leaves. Lower the heat slightly and allow the contents to simmer for a few minutes, stirring occasionally. Add salt and pepper to taste.

4. Add your can of beans. Before using them, I usually like to rinse the beans in a bowl of water so to remove the liquid substance that it sits in from the can.

5 Bring the heat back to medium and stir this mix. Add all of your seasonings (chilli powder, Adobo, hot sauce, etc.), tasting and making adjustments as you go. I never like to tell people how much seasoning to add so you do what you feel is best! The broth should grow in volume but it will be slightly thick in consistency so you can add a 1/2 cup of water if you would like more sauce. I did this and it was perfect. Your girl loves a good broth y’all! *chefs kiss*

6. Top it off with some fresh parsley if you like and voila!

This soup is just as rich, tasty, and hearty as it looks! It really only took me 10 or so minutes to make and it was so worth it! I hope you enjoy making this. Let me know how it goes!

What’s your favorite quick and easy meal to make? What do you do when you’re feeling too lazy to cook? Share with me below!

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