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Easy Veggie Soup Frozen Veggies

Easy Veggie Soup Frozen Veggies - Just chop, drop and go! Preheat the soup pot over medium heat. You will also need a large pot to cook this vegetarian frozen veggie recipe on the stovetop. This easy vegetable soup recipe is simple and satisfying! For details, see our disclosure policy. 4 cups (1l) vegetable stock. Web you can make this soup as easy as you want. Cook for 5 minutes to allow the veggies to defrost and start cooking. Then pin it for later! ½ bunch parsley, leaves & stems finely chopped.

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You Can Also Allow This Soup To Cool Completely, Place In A Freezer Safe Container, And Store For Up To Two Months.

For details, see our disclosure policy. Add the olive oil, onions, red pepper flakes, garlic and potatoes with a generous pinch of salt. Web you can make this soup as easy as you want. Enjoy a bowl for lunch or dinner.

Here Are Some Of The Most Likely Common Questions About This Recipe.

This post may include affiliate links; Web allrecipes test kitchen. Instant pot frozen veggie soup ingredients: We use a lot of veggies for this soup, but feel free to use what you have on hand.

Ready In Under An Hour, It Makes A Great Weeknight Dinner.

Web broccoli, cauliflower and larger pieces of carrots should go in first, smaller bits like corn, bean pieces and peas next, and any bits of kale or spinach can go in last. Cook over medium heat, stirring with. Then pin it for later! This soup comes together in one pot and in just 30 minutes making it perfect for a weeknight.

½ Bunch Parsley, Leaves & Stems Finely Chopped.

1 (14.5 ounce) can diced tomatoes. You will also need a large pot to cook this vegetarian frozen veggie recipe on the stovetop. This hearty recipe is comforting, good for you, and full of wholesome flavor. Start by cooking the garlic in olive oil until fragrant.

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