Community-Kitchen Vegetable Soup
A hearty vegetable soup built from frozen and canned vegetables, the kind served at community gatherings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •large pot
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 3 g
- carbs
- 26 g
- protein
- 5 g
- calories
- 150
Instructions
- 1
In a large pot, combine onion, potatoes, stock and canned tomatoes.
- 2
Bring to a boil, then reduce heat and simmer 15 minutes until potatoes begin to soften.
- 3
Add frozen mixed vegetables and dried herbs.
- 4
Simmer another 15–20 minutes until all vegetables are tender.
- 5
Season with salt and pepper to taste.
- 6
Ladle into bowls and serve hot.
Chef's tips
This soup is very forgiving; swap in whatever canned or frozen vegetables are on hand at the store.
Ingredient substitutions
- Frozen mixed vegetables → any combination of canned vegetables, drained
Storage
Refrigerate up to 4 days, or freeze in portions for up to 3 months.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally.
Common mistakes to avoid
- •Adding frozen vegetables too early, causing them to overcook and turn mushy
- •Under-seasoning canned tomato-based soups
Serving suggestions
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