Easy One-Pot Vegetable “Dump Soup”

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This week I’m showing you how I throw together a quick one-pot dinner. The exact ingredients and amounts aren’t what’s important. The idea is just to throw together what you have so you can always throw a meal together with little or no planning required.

I encourage you to look at what is in your fridge or pantry right now. Swap out any of these ingredients for any other vegetables, beans, and grains you have on hand. Throw in a few seasonings and you’re all set. Soup is so easy and leaves you feeling nourished. I always find a bowl of soup to be comforting.

Easy One-Pot Vegetable "Dump Soup"
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Easy One-Pot Vegetable “Dump Soup”

Course: MainCuisine: Vegan, Oil-freeDifficulty: Easy
Servings

4-6

servings
Prep time

10

minutes
Cooking time

40

minutes

This refreshing simple soup is so easy to throw together and will leave you feeling nourished.

Ingredients

  • 2 small yellow onions, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 4 ounces white button mushrooms, sliced

  • 3 small russet potatoes, peeled and diced

  • 1 cup French lentils, sorted and rinsed*

  • 2 teaspoons dried basil

  • 2 teaspoons dried parsley

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 2 bay leaves

  • 4 cups vegetable broth

  • 3 to 4 cups chopped broccoli and cauliflower mix

  • 2 cups sliced green cabbage

  • 2 tablespoons lemon juice

Directions

  • Add all the ingredients from the onions through the vegetable broth to a large pot or dutch oven. Keep the last three ingredients to the side.
  • Bring the mixture to a boil and then cover and simmer for 15 to 20 minutes stirring occasionally.
  • Add the broccoli, cauliflower, and cabbage. If you want this to be soupier, feel free to add a bit more water as you like at this point. Then cover and cook another 15 to 20 minutes, stirring occasionally.
  • Check the soup to see if it is how you like it, and decide if you want to add more liquid or cook any longer. Then turn off the heat, stir in the lemon juice and serve over any cooked whole grains.

Notes

  • Brown, green, or black lentils would work too. You can substitute red lentils, but they will not need to cook for as long.
  • You could also experiment with cooking a soup like this in a Crock Pot or Instant Pot. Cook on high for 3 to 4 hours or low for 6 to 8 hours in a Crock Pot. Try high pressure for 6 to 10 minutes in the Instant Pot.

You might also be interested in my blogpost about meal prepping without a plan.