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.
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.
Frozen Vegetable Soup
Amount Per Serving
Calories 168Calories from Fat 9
% Daily Value*
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.