Frozen Mixed Vegetable Soup Recipe Easy and Delicious Ideas

There’s something incredibly comforting about a warm bowl of vegetable soup, especially when it’s packed with wholesome ingredients and ready in no time. This Frozen Mixed Vegetable Soup recipe is a lifesaver for busy weeknights or when you want a nourishing meal without the fuss.

Using frozen mixed vegetables not only saves prep time but ensures you have a colorful medley of nutrients in every spoonful. Whether you’re a seasoned cook or a beginner, this recipe is straightforward, adaptable, and perfect for bringing a cozy, homemade touch to your table.

Beyond just being easy, this soup is a vibrant blend of flavors and textures that will satisfy your taste buds while keeping things light and healthy. Plus, it’s vegan-friendly and can be customized with your favorite herbs and spices.

If you love simple, nutritious recipes that taste like they’ve simmered for hours, this one’s for you!

Why You’ll Love This Recipe

This Frozen Mixed Vegetable Soup is a perfect blend of convenience and flavor. Here’s why it will quickly become a staple in your kitchen:

• Quick and Easy: No chopping vegetables means less time in the kitchen and more time enjoying your meal.
• Nutritious: Packed with fiber, vitamins, and antioxidants from a variety of colorful vegetables.
• Versatile: Easily customize with your favorite herbs, spices, or protein additions like beans or tofu.
• Budget-Friendly: Frozen vegetables are affordable and reduce food waste.
• Comforting and Warm: Perfect for chilly days or when you need a soothing, hearty dish.

Ingredients

• 4 cups frozen mixed vegetables (carrots, peas, corn, green beans, and lima beans work well)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil or vegetable oil
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• Salt to taste
• 1 bay leaf
• 1/2 cup small pasta or rice (optional)
• Fresh parsley for garnish (optional)

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle for serving
• Optional: Immersion blender (if you prefer a creamy texture)

Instructions

1. Prepare your ingredients: Finely chop the onion and mince the garlic. Measure out your spices and broth.
2. Heat the oil: In your soup pot, warm the olive oil over medium heat. Add the onion and sauté for about 5 minutes or until translucent and fragrant.
3. Add garlic and herbs: Stir in the minced garlic, dried thyme, and basil. Cook for another 1-2 minutes, stirring frequently to avoid burning.
4. Add frozen vegetables: Pour in your frozen mixed vegetables directly into the pot. Stir well to combine with the onion and garlic mixture.
5. Pour in broth: Add the vegetable broth and bay leaf. Increase heat to bring the soup to a gentle boil.
6. Simmer the soup: Once boiling, reduce heat to low and let it simmer for 15-20 minutes, allowing the vegetables to cook through and flavors to meld.
7. Add pasta or rice (optional): If you’re including small pasta or rice, add it now and cook until tender according to package instructions (usually 8-12 minutes).
8. Season to taste: Add salt and pepper gradually, tasting as you go to find your perfect balance.
9. Optional blending: For a creamier texture, remove the bay leaf and use an immersion blender to puree a portion of the soup, then stir back in.
10. Serve: Ladle the hot soup into bowls, garnish with fresh parsley if desired, and enjoy!

Tips & Variations

“Frozen vegetables retain most of their nutrients and flavor, making them an excellent choice for quick and healthy soups.”

• Boost protein: Add cooked beans like cannellini or chickpeas for extra heartiness.
• Spice it up: Include a pinch of chilli powder or cayenne pepper for a warming kick.
• Make it creamy: Stir in a splash of coconut milk or cashew cream for a dairy-free creamy soup.
• Use fresh herbs: If you have fresh thyme or basil, they will add a vibrant flavor when added at the end.
• Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours for a hands-off approach.
• Freeze leftovers: This soup freezes beautifully. Portion and freeze for up to 3 months for quick future meals.

Nutrition Facts

*Percent Daily Values are based on a 2,000 calorie diet.

Serving Suggestions

This soup pairs wonderfully with crusty wholegrain bread or a fresh salad for a balanced meal. Consider pairing it with a light sandwich or a warm grain bowl for added variety.

For a heartier option, serve alongside a side of quinoa or brown rice.

If you want to explore more wholesome, vegetable-forward recipes, check out Cheap Vegetarian Recipes For Families Everyone Will Love or discover creative ways to enjoy grains with Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

For a spicy homemade touch, you might enjoy this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Conclusion

This Frozen Mixed Vegetable Soup recipe is a true kitchen hero—quick, nourishing, and endlessly adaptable. It’s a wonderful way to enjoy a rainbow of vegetables any time of year, making it ideal for busy lifestyles or those seeking cozy comfort food without the extra effort.

By using frozen vegetables, you keep prep simple while still delivering vibrant colors, textures, and flavors in every bite. Whether you opt to keep it classic or experiment with your favorite spices and additions, this soup will warm your heart and satisfy your hunger.

Don’t forget, soups like this one are perfect for meal prepping, saving you time on hectic days while providing wholesome nourishment. Try it tonight and enjoy the delicious simplicity of homemade vegetable soup.

For more inspiring vegetarian and vegan recipes, explore the extensive collection at GluttonLV to expand your culinary horizons!

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