Frozen vegetables are a kitchen staple, offering convenience and nutritional value year-round. This recipe leverages their versatility to create a delicious and hearty vegetable soup, perfect for a weeknight meal or a cozy weekend lunch. It's adaptable to your preferences and the frozen vegetables you have on hand, making it a truly customizable dish.
What are the best frozen vegetables for soup?
The beauty of this recipe lies in its flexibility. Almost any frozen vegetable blend works wonderfully! However, some standouts include:
- Mixed vegetables: A classic choice, offering a good mix of textures and flavors.
- Peas and carrots: A simple but satisfying combination.
- Corn: Adds sweetness and vibrant color.
- Broccoli and cauliflower: Provide a healthy dose of nutrients.
- Green beans: Contribute a nice snap.
You can also experiment with more unique options like spinach, bell peppers, or even butternut squash (though you might need to adjust cooking time). Avoid overly starchy vegetables like potatoes unless you specifically want a thicker soup.
How to Make the Best Vegetable Soup with Frozen Vegetables
This recipe provides a basic framework; feel free to adjust seasonings and add-ins to match your taste.
Yields: 6-8 servings Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped (optional, if not included in your frozen mix)
- 2 celery stalks, chopped (optional, if not included in your frozen mix)
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 2 (10-ounce) packages frozen mixed vegetables
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional additions: 1 cup cooked pasta or rice, 1/2 cup chopped fresh herbs (parsley, cilantro), a splash of lemon juice, a dollop of sour cream or yogurt
Instructions:
- Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots (if using), and celery (if using) and cook until softened, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
- Add liquids and seasonings: Pour in vegetable broth and add diced tomatoes (undrained), oregano, basil, salt, and pepper. Bring to a boil.
- Simmer with frozen vegetables: Add frozen vegetables and reduce heat to a simmer. Cook for 15-20 minutes, or until vegetables are tender. Stir occasionally.
- Optional additions: Stir in cooked pasta or rice if desired during the last 5 minutes of cooking.
- Serve: Ladle into bowls and garnish with fresh herbs, a squeeze of lemon juice, or a dollop of sour cream or yogurt, if desired.
Can I use fresh vegetables instead of frozen?
Yes, absolutely! If using fresh vegetables, chop them into roughly the same size as the frozen pieces. You may need to adjust the cooking time, as fresh vegetables will require longer to soften. Add them with the aromatics in step 1.
How long can I store leftover vegetable soup?
Leftover vegetable soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well; allow it to cool completely before storing in freezer-safe containers for up to 3 months.
What can I add to make my vegetable soup more flavorful?
Many additions can elevate your vegetable soup's flavor profile. Consider adding:
- Spices: Experiment with cumin, paprika, curry powder, or chili powder for a global twist.
- Beans: Kidney beans, black beans, or chickpeas add protein and texture.
- Lentils: These add heartiness and nutritional value.
- Lemon or lime juice: A squeeze of citrus brightens the flavors.
- Hot sauce: A dash of hot sauce adds a kick.
This simple recipe offers a foundation for a delicious and nutritious vegetable soup. Don't be afraid to experiment and adapt it to your preferences and the ingredients you have on hand. Enjoy!
