This recipe uses readily available frozen vegetables to create a delicious and nutritious vegetable soup. It's perfect for a quick weeknight meal or a comforting weekend lunch. The beauty of using frozen vegetables is their convenience and year-round availability, ensuring you can enjoy this soup anytime.
What kind of frozen vegetables can I use?
This recipe is incredibly versatile! You can use almost any combination of frozen vegetables you enjoy. Popular choices include:
- Mixed vegetables: A convenient blend often containing peas, carrots, corn, green beans, and lima beans.
- Peas and carrots: A classic combination offering sweetness and color.
- Broccoli and cauliflower: A healthy choice packed with nutrients.
- Corn: Adds sweetness and a vibrant yellow hue.
- Green beans: Provide a slightly grassy flavor and nice texture.
- Spinach: A great source of iron, adds a deep green color.
Remember to avoid using overly processed frozen vegetable mixes that contain added sauces or seasonings. Plain frozen vegetables will give you the best control over the final flavor of your soup.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped (fresh or 1 cup frozen)
- 2 celery stalks, chopped (fresh or 1 cup frozen)
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 2 (10-ounce) packages frozen mixed vegetables (or your preferred mix)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Optional: 1 bay leaf
Instructions:
- Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Add broth and vegetables: Pour in vegetable broth and add frozen vegetables, diced tomatoes (undrained), oregano, basil, and bay leaf (if using). Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 15-20 minutes, or until vegetables are tender.
- Season and serve: Remove bay leaf (if used). Season with salt and pepper to taste. Serve hot with crusty bread or a side salad.
Can I add other ingredients to my frozen vegetable soup?
Absolutely! Here are some ideas to customize your soup:
What other vegetables can I add to frozen vegetable soup?
You can add other fresh vegetables like potatoes, zucchini, or bell peppers. Add these along with the frozen vegetables, or if using potatoes, add them earlier in the cooking process as they take longer to cook.
What about lentils or beans?
Lentils or beans, such as kidney beans or chickpeas (canned or dried), are great additions for extra protein and heartiness. Add them with the frozen vegetables, but keep in mind that dried beans will require pre-soaking.
Can I make this soup vegetarian or vegan?
This recipe is naturally vegetarian. To make it vegan, ensure your vegetable broth is vegan-friendly. Many store-bought broths are not vegan, so check the label carefully.
How long can I store leftover vegetable soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage – up to 2-3 months.
Is frozen vegetable soup healthy?
Yes! Frozen vegetable soup is a healthy and nutritious meal, particularly if you use a variety of vegetables. It's a great source of vitamins, minerals, and fiber.
Can I make this soup in a slow cooker?
Yes! Sauté the onions, carrots, and celery as instructed. Then, transfer everything to a slow cooker. Add the broth, frozen vegetables, tomatoes, herbs, and spices. Cook on low for 6-8 hours or on high for 3-4 hours.
Enjoy your delicious and easy frozen vegetable soup! Remember to adjust seasonings to your liking. This recipe is a great base that you can adapt and personalize to your taste.
