When you need a simple, flexible soup that makes good use of pantry staples, this Vegetable Soup gets the job done without fuss. Dried mixed vegetables, cooked meat, and a couple of bouillon cubes turn into a hearty old-school soup with very little hands-on work.
Because the vegetables rehydrate as they simmer, the flavor gets deeper the longer it cooks. It is also one of those handy clean-out-the-cupboard recipes, which is a polite way of saying dinner can still happen even when the refrigerator looks a little uninspired.
Ingredients for Vegetable Soup
- 1 cup diced cooked meat
- 3 cups dried mixed vegetables
- 2 to 3 bouillon cubes
- Salt, to taste
- Black pepper, to taste
- Boiling water, for soaking and simmering
You can use almost any cooked meat here, including chicken, beef, pork, or leftover roast. The dried vegetables do most of the heavy lifting, so even a small amount of meat adds plenty of flavor and makes the soup feel more substantial.
If you like pantry soup mixes, you might also want to try Make Your Own Cup Of Soup or MYO Vegetable Soup Mix for the same practical, shelf-friendly idea in another form.
How to Make Vegetable Soup
- Place the dried mixed vegetables in a large pot and cover them with boiling water.
- Let the vegetables soak for 1 hour to soften and begin rehydrating.
- Add the diced cooked meat and 2 to 3 bouillon cubes to the pot.
- Bring the mixture to a gentle simmer.
- Simmer for about 2 hours, or until the vegetables are tender and the broth tastes well blended.
- Season with salt and black pepper to taste before serving.
If you have a fresh vegetable or two that need using up, toss them in during the simmering stage. This soup is forgiving and practical, which is exactly what a pantry recipe ought to be.
Helpful Tips
- Start with 2 bouillon cubes if your cooked meat is already well seasoned. Add the third cube only if the broth needs more backbone.
- Keep the simmer gentle. A hard boil can make the meat stringy and break up tender vegetables too much.
- Taste near the end. Bouillon brands vary a lot in saltiness, so final seasoning should wait until the vegetables are fully tender.
- Give dried vegetables time. Colorado State University notes that dried vegetables rehydrate best after soaking and simmering, and 1 cup dried vegetables generally reconstitutes to about 2 cups, which helps explain why this pot grows nicely as it cooks. See Colorado State University Extension’s drying vegetables guide for the rehydration basics.
Easy Variations
- Chicken vegetable soup: Use cooked chicken and chicken bouillon for a lighter broth.
- Beefy vegetable soup: Use cooked beef with beef bouillon for a richer, deeper flavor.
- Extra vegetable version: Add chopped celery, onion, potatoes, or carrots during the simmering stage.
- Noodle add-in: Stir in cooked noodles right before serving if you want a heartier bowl. If that sounds like your kind of shortcut supper, Ramen vegetable soup is another easy pantry option.
Serving Suggestions
Serve this soup hot with crackers, buttered bread, biscuits, or a simple grilled cheese sandwich. It also works well as a starter before a bigger meal, especially when you want something warm without spending the whole evening at the stove.
For a fuller supper, pair it with a basic salad or a toasted sandwich. The broth is light enough that it plays nicely with just about anything and does not try to take over the whole plate.
Storage
Refrigerator: Store cooled leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. That is a practical conservative window for a meat-based homemade soup.
Freezer: Freeze in airtight containers or freezer bags for up to 3 months for best quality. Leave a little headspace so the liquid can expand.
Dry ingredients shelf life: If you are keeping the dry soup components as a mix before cooking, store the dried vegetables and seasonings in an airtight container in a cool, dry, dark place. A conservative estimate is 6 to 12 months, based on the dried vegetables being the shortest-lived main ingredient.
Make-Ahead Tips
You can measure the dried vegetables, bouillon, salt, and pepper ahead of time and keep them together as a simple soup starter. When you are ready to cook, just add boiling water and meat.
This is also a good leftover recipe. If you already have cooked chicken or roast beef on hand, dinner is mostly a matter of waiting while the pot does its thing.
💸 Budget101® Price Breakdown: Vegetable Soup
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Diced cooked meat |
$3.48 |
1 C. ≈ 1 count ≈ 0.063 cup(s) |
$4.60 |
|
Dried mixed vegetables |
$1.24 |
3 C. |
$0.98 |
|
Bouillon cubes |
$2.48 |
2 to 3 |
$1.55 |
|
Salt |
$0.62 |
1 ≈ a light shake or pinch |
$0.01 |
|
Black pepper |
$2.48 |
1 ≈ a light shake |
$0.01 |
|
Boiling water |
– |
1 ≈ free regardless of amount |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$7.16 |
👨👩👧👦 Cost Per Serving |
$1.19 |
📅 Walmart prices last verified August 22, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Cooked Chicken Breast, 12.5 oz
- Dried Mixed Vegetables, 1 lb
- Chicken Bouillon Cubes, 8 count, 3.1 oz
- Iodized Salt, 26 oz
- Ground Black Pepper, 3 oz
- Distilled Water, 1 gallon
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Vegetable Soup
You can, but the cooking time changes. Fresh vegetables do not need the 1-hour soak, so add firm vegetables like carrots or celery at the start of the simmer and quicker-cooking vegetables later so they do not turn to mush.
Any fully cooked meat with decent flavor works well here, especially chicken, beef, pork, or leftover roast. Since the soup simmers for about 2 hours, use bite-size pieces so the meat stays easy to eat instead of turning into one giant fishing expedition with your spoon.
Use enough boiling water to fully cover the dried vegetables for soaking, then keep enough liquid in the pot to simmer them comfortably. Because 1 cup dried vegetables can rehydrate to roughly 2 cups, start with a generous cover of water and add more during cooking if the soup gets too thick.
They usually need either more soaking time or a steadier simmer. Older dried vegetables can take longer to soften, so keep the pot at a gentle simmer and add a little extra hot water if they absorb liquid faster than expected.
Absolutely. Leave out the meat and use vegetable bouillon if you want a vegetarian pantry soup, or simply add extra vegetables for a fuller bowl. You will still get plenty of flavor from the long simmer and bouillon.
Start with 2 bouillon cubes and wait until the end before adding extra salt. If the broth gets too salty, add more water and a handful of extra vegetables or a diced potato to help balance the flavor.
Yes, freeze it in airtight containers for up to 3 months for best quality. Cool it first, leave a little space at the top for expansion, and thaw it in the refrigerator before reheating when you can.
Reheat it on the stove over medium heat until it is hot all the way through and the broth is bubbling. Stir occasionally so the meat and vegetables heat evenly, especially if the soup thickened in the refrigerator.
You can double or triple it without much trouble. Keep the same ratio of 1 cup cooked meat to 3 cups dried vegetables, use a larger pot, and expect the soup to take a little longer to come up to a simmer.
Bread, crackers, biscuits, or grilled cheese are the easiest picks because they soak up the broth nicely. If you want a bigger meal, add a salad or sandwich and call it supper before anyone starts asking where the side dish is.
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Did you make this recipe? Tell me what meat you used, what vegetables you tossed in, or what clever pantry tweak made it work in your kitchen. Your comment helps other readers skip the guesswork.
🖨️ Print-Friendly Vegetable Soup
Vegetable Soup
Ingredients
- 1 cup diced cooked meat
- 3 cups dried mixed vegetables
- 2 to 3 bouillon cubes
- Salt to taste
- Black pepper to taste
- Boiling water for soaking and simmering
Instructions
- Place the dried mixed vegetables in a large pot and cover them with boiling water.
- Let the vegetables soak for 1 hour.
- Add the diced cooked meat and 2 to 3 bouillon cubes.
- Bring the mixture to a gentle simmer.
- Simmer for about 2 hours, or until the vegetables are tender.
- Season with salt and black pepper to taste before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on measuring ingredients, heating water, and dicing cooked meat.
Use 2 bouillon cubes for a lighter broth or 3 for a stronger, saltier broth.
Refrigerate leftovers in an airtight container up to 3 to 4 days.
Freeze leftovers up to 3 months for best quality.
If storing the dry components before cooking, keep them airtight in a cool, dry, dark place and use within an estimated 6 to 12 months for best quality.
