Ingredients Jump to Instructions ↓

  1. 6-15 oz can vegetable broth

  2. 1-15 oz can diced tomatoes

  3. 4 medium potatoes, peeled and cubed

  4. 2 medium carrots, peeled and sliced

  5. 1 tbsp dried basil

  6. 1 bunch brocolli flowerets

  7. 1-10 oz bag frozen mixed vegetables

  8. 1-15 oz can sweet corn, drained

  9. 1-15 oz can red kidney beans, rinsed and drained

  10. 1-15 oz can great white northern or canelli beans, rinsed and drained water (enough to cover vegetables in addition to the broth) salt & pepper to taste any extra vegetables you can fit or want!

Instructions Jump to Ingredients ↑

  1. In a dutch oven, combine vegetable broth, tomatoes, potatoes, carrots, and basil. Bring to a boil. Reduce heat and simmer for 20 minutes.

  2. Increase heat to medium, add remaining ingredients and cook for 20-30 minutes more or until all vegetables are tender. Serve with crackers and/or fresh bread.

  3. Note: For a texture similar to stew, reduce the amount of water you add.

  4. To freeze leftovers, put soup in a gallon freezer bag. Lay flat on freezer floor until frozen. Once frozen, this can be easily picked up and stacked with other freezer foods. This soup also makes a great base for meat soups. Simply add more broth and meat.


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