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Pantry White Bean Salsa Verde Soup

This year has taught us from experience that we never know when store shelves will go empty. We all know we should have food storage for times of scarcity, but sometimes we have random food stored up and no clear way on how to eat it. Here is a recipe that is made strictly from pantry ingredients that you can keep on hand for times when your fridge is bare. Or for times when you just need a quick 10-minute meal. Literally. 10 minutes!

Buy these ingredients.Make a little spice packet with the seasonings, and keep soup kits on hand. You can pull one out for a day when you’re busy, or sick, or your 10-year-old needs to make dinner. Or for a time when you want to send a college student, busy mom, or elderly person a meal-in-a-bag. I use Better than Bouillon for broth, but you could also buy boxed vegetable broth, that way you could even make it if you had no access to water.

When you do have access to fresh ingredients, some avocado, cilantro, lime juice, hot sauce and toasted corn tortillas take this up several notches! So warm and delicious. I like to make this for lunch on a cold day.

For another panty-ingredients soup, check out Italian Lentil Barley Soup-in-a-Jar, based off of my very popular fresh-ingredients Instant Pot Lentil Barley Minestrone recipe.

5 from 4 votes
Pantry White Bean Salsa Verde Soup
Prep Time
10 mins

Make a complete meal using only pantry ingredients! Perfect for food storage, times when you're out of fresh groceries, or need a 10-minute meal.

Servings: 5 servings
Author: Faithful Plateful
  • 1 16-oz jar salsa verde
  • 4 cups vegetable broth (replace 2 cups with water for lower sodium)
  • 3 cans white beans, any variety
  • 1 can hominy (or use 1.5 cups frozen corn)
  • 1 TBSP cumin (2 tablespoons if you love cumin)
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp parsely
Optional toppings
  • corn tortillas, toasted (or tortilla chips)
  • cilantro
  • avocado
  • hot sauce
  • lime wedges
  1. Combine all ingredients together in a pot and heat through. Taste and add salt and pepper, if desired (it should be plenty salty from the broth and salsa).

  2. Add fresh ingredients if you have them. I like to put corn tortillas in the toaster, flipping and toasting twice until golden brown, for crispy "corn chips" and break them up into my soup.

  3. Add some tofu sour cream, or blend 1/2 cup cashews with 1 cup of the broth to make it creamy.

Recipe Notes

For extra flavor, use fresh salsa verde like you can make or find in the refrigerated section. 

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  1. This is a fabulous, delicious recipe! It was so fast and easy! We loved it! I did a soup bar with all the toppings and everyone went back for a second bowl!

  2. Loved this soup!
    We used frozen corn and instead of only white beans we used a can of black beans, pinto beans and white northern beans. A yummy combo! Also we subbed the jarred sauce for 2 cans of green salsa and subbled chicken broth for the veggie broth. Delicious and quick soup for lunch!

    1. Not a typo! Although if you don’t love cumin, I recommend just 1 tablespoon. I’ve been meaning to go add that tip.

  3. I have made this and it turned out very delicious! The only downsize to this recipe is that it is very high in sodium if you are watching your sodium intake. The jar of Herdez Salsa Verde states it has 310 mg. of sodium in a serving size which is 2 Tbsp. There are 15 servings in a 16 oz. jar. One jar contains 4,650 mg. of sodium! Divide that by 5 servings that the soup recipe makes and that’s approximately 930 mg. of sodium per serving!

    1. I completely agree, I even mention this in the blog post that you might want to avoid salty things the rest of the day! I recently posted a new recipe for white bean chili that does not use a jar of salsa and is much lower in sodium (and still so good!).

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