Healthy Frozen Vegetable Soup

5 from 4 votes

Make this easy vegetable soup with frozen vegetables as a side for any of your protein rich mains! It comes together in a jiffy and is a great filling and fiber packed appetizer that goes well with pretty much anything.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch

Cuisine: American

Diet: Low Calorie

Servings: servings

Author: Megan Olson

Ingredients

2 tablespoons Extra Virgin Olive Oil
16 oz Frozen Mixed Vegetables green beans, corn, peas, carrots
16 oz Frozen Broccoli & Cauliflower
8 oz Frozen Bell Peppers
2 cups Vegetable Broth low sodium
28 oz Crushed Tomatoes with juices
1 tablespoon Balsamic Vinegar
2 Bay Leaves
1 tablespoon Italian Seasoning
1 teaspoon Basil
1 teaspoon Garlic Powder
Salt & Pepper to taste

US Customary - Metric

Instructions

Frozen Vegetable Soup Stovetop Instructions

Heat a large pot on the stovetop with the oil to a medium heat.
Add the frozen veggies and cook for 7-8 minutes, stirring frequently. Ensure the vegetables are bite size. Chop them or break them up by hand before adding them to the pot.
Add the remaining ingredients to the pot. Season with salt and pepper well! Cover the pot and cook for 25-30 minutes or until the vegetables are thawed and softened.
Remove the cover and discard the bay leaves then serve warm!

Slow Cooker Instructions

Add all the ingredients to a slow cooker. Cover and set the valve to sealing. Set the pot to cook for 5 minutes. Note it will take some additional time for the pot to come to pressure.
Cover and cook on low 6 hours or on high for 4 hours until the vegetables are softened.
Remove the slow cooker cover and discard the bay leaves then serve warm!

Instant Pot Instructions

Add all the ingredients to the Instant Pot. Ensure the vegetables are bite size. Chop them or break them up by hand before adding them to the pot.
Cover and set the valve to sealing. Set the pot to cook for 5 minutes. Note it will take some additional time for the pot to come to pressure.
Once the time is up, allow the pressure to naturally release for 10 minutes then turn the valve to venting/release.
Remove the cover carefully after all the steam has been released. Discard the bay leaves then serve warm!

Notes

Serving size equals 1/6th of the recipe or approximately 1 1/2 cups.
Top the soup with a squeeze of lemon juice before serving for an extra bit of flavor and some vitamin C!
You can add any protein you want for a balanced vegetable soup. I suggest adding cooked protein in during the last 5-10 minutes of cooking to heat it up. You can also add any protein on the side with this soup.
Store the leftover frozen vegetable soup in the refrigerator for up to 5 days. Use an airtight container for best results. You can also freeze the soup if you want it to last longer. Use freezer safe bags or containers to freeze it for up to 3 months.

Nutrition