Pantry Vegetable Soup

This easy soup uses pantry staples broth and canned tomatoes, plus vegetables from your fridge for a convenient winter dinner dish.


  • 2 tbsp olive oil 
  • 1 cup diced celery 
  • Salt and Pepper 
  • 2 cups chopped onions (or leeks) 
  • 2 tsp Italian Seasoning 
  • 1 tbsp tomato paste 
  • 8 cups mixed vegetables, cut into equal sizes 


  1. Heat oil in a large pot over a medium heat. Add onion (or leek), Italian seasoning and salt and pepper. Cook until the onions have browned. 
  2. Add broth, tomatoes and tomato paste and 3 cups of water. Bring the pot to the boil, then reduce the heat. Cook for 20 minutes. 
  3. Add vegetables to the pot and cook until vegetables are tender (around 20 minutes). 
  4. Season and serve! 
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