Frozen Vegetable Soup

Bowl of vegetable soup with salad in background.

This super simple frozen vegetable soup is ready in under 30 minutes and doesn't require any chopping! This recipe is vegan, paleo, Whole30 and so easy to make!

Course dinner

Cuisine American

Keyword frozen vegetable soup, vegan vegetable soup, whole30 soup

Prep Time 2

Cook Time 25

Total Time 27

Servings servings

Calories 168kcal

Author Samantha Rowland

Ingredients

3.75 cup chopped frozen peppers 16 oz bag
2.5 cups frozen root vegetables 16 oz bag see notes for substitutions
2.5 cups frozen peas and carrots 16 oz bag
2 cups frozen green beans chopped
2 cups vegetable stock organic
1 tsp sea salt
1 tsp garlic powder
1 tbsp balsamic vinegar
1 28oz can crushed tomatoes
1 bay leaf
1 tbsp dried basil
1 tbsp Italian seasoning

Instructions

Heat a large soup pot over medium high heat.
Add the frozen veggies and cook 5 minutes, stirring occasionally.
Add the rest of the ingredients and cover with a tight fitting lid. Cook 20 minutes over medium heat.

Video

Notes

Substitutions for the root vegetable mix:

Frozen butternut squash or frozen sweet potato cubes
Make your own root vegetable mix by combining:
- 1 cup of chopped sweet potatoes (2 small sweet potatoes)
- 1/2 cup chopped parsnips (2 medium parsnips)
- 1/2 cup chopped carrots (2-3 medium carrots)
- 1/4 cup chopped red onion (about 1/2 of a large red onion)

Be sure that the frozen vegetables are chopped to bite size. I usually break the green beans up by hand to make them bite size. You can also look for chopped froze green beans at the store.

This recipe can easily be doubled. Store the leftovers in the fridge for 5 days or in the freezer for up to 3 months.

Nutrition