Frozen Vegetable Soup
Cozy, budget-friendly vegetable soup made with frozen vegetables, cannellini beans, garlic, Italian herbs, and pearl couscous or rice. Ready in 30 minutes - perfect for busy weeknights!
Servings: 6 people
Cost: 10
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 6 cloves garlic minced
- 1 tbsp Italian herbs and spices
- 8 cups vegetable stock
- 1 bay leaf
- 2 cups frozen vegetables
- 1 15 oz can cannellini beans, drained and rinsed
- 1 ½ cups pearl couscous or rice
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook 4-5 minutes, until soft and translucent.
- Stir in the garlic and Italian herbs and cook 1 minute, until fragrant.
- Add the vegetable stock and bay leaf and bring to a boil.
- Stir in the pearl couscous or rice and reduce to a simmer. Cook 8-10 minutes for pearl couscous or 15-18 minutes for white rice.
- Add the frozen vegetables and cannellini beans and simmer 5 minutes more, until heated through and the grain is tender.
- Remove the bay leaf, season with salt and pepper, and serve.
Video
Notes
- Frozen vegetables: no need to thaw. Any mix works - carrots, peas, corn, and green beans are classic.
- Gluten-free: use rice and a certified gluten-free stock.
- Leftovers: the grain absorbs broth as it sits, so add a splash of stock or water when reheating.
- To freeze: freeze the soup without the grain for up to 3 months, then cook the couscous or rice fresh when reheating.
- Instant Pot: pressure cook on high 3 minutes (couscous) or 5 minutes (rice), then 10-minute natural release.
Nutrition
Serving: 1.5cup | Calories: 268kcal | Carbohydrates: 48g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1288mg | Potassium: 239mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3750IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg
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