Quick Eight-Vegetable Soup

Prep Time: 5m Cook Time: 30m Total Time: 35m

Quick Eight-Vegetable Soup

Courtesy of American Institute for Cancer Research

If you are rushing around this week, dinner may seem like a daunting new task. Do not worry! We have a healthy dish you can prepare in a breeze. Frozen veggies cut down on prep time and thanks to flash-freezing technology, contain the same nutrients as their fresh counterparts. Beans add protein and extra fiber. Serve this soup with some warm, crusty whole grain bread for a quick and wholesome meal.


  • 1 Tbsp. extra virgin olive oil
  • 1 chopped onion
  • 4 cups low-sodium vegetable broth
  • 1/2 cup frozen baby lima beans
  • 1 (15 oz.) can no salt added back, Great Northern, or navy beans
  • 1 cup frozen mixed vegetables
  • 1/2 cup frozen tri-colored bell peppers
  • 2 tsp. dried oregano or thyme
  • Pinch of dried red pepper flakes
  • 1 cup frozen broccoli florets
  • Salt, to taste (optional)
  • 1/4 cup grated Parmesan cheese


  1. In a large saucepan, heat oil over medium-high heat. Add onion and cook until translucent, about 5 minutes, stirring occasionally. Add broth and bring liquid to boil. Add lima beans, reduce heat and simmer covered for 5 minutes.
  2. Add canned beans, mixed vegetables, peppers, oregano and pepper flakes and simmer covered for 5 minutes. Add broccoli, cover, and cook for 5 minutes. Add salt to taste. This soup keeps covered in refrigerator for 3 days. Reheat in covered pot over medium heat.
  3. To serve, divide soup among deep bowls. Option to top each serving with 1 tablespoon of Parmesan cheese.

Nutrition per serving

  • Calories: 250
  • Carbohydrates: 32 grams
  • Cholesterol: 5 milligrams
  • Fat: 8 grams
  • Fiber: 9 grams
  • Protein: 10 grams
  • Saturated Fat: 2 grams
  • Sodium: 410 milligrams
  • Sugar: 5 grams
  • Trans Fat: 0 grams

Makes 4 servings

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