Vegetable Soup Recipe

by Beth Montgomery on August 21, 2009 · 1 comment

in Frugal Cooking, Recipes, Soup Recipes

1 TBSP Olive Oil
1 TBSP Butter or Margarine
1 Medium Onion
2 Carrots
2 Cups Green Beans
1 Medium Tomato
1 Small Zucchini
8 Mushrooms
4 Cups Chicken Broth
3 Cups Water
Salt & Pepper
1/4 Cup Parsley

* You may add other favorite vegetables to this recipe!

Dice all vegetables into bite size pieces. Toss all ingredients into a pot and cook on the stove top on high to a boil. Reduce heat and simmer until vegetables soften. Cool and pour into a freezer baggie. Remove as much air as possible and lay flat in freezer to freeze. To thaw, place freezer baggie in a bowl and thaw in the refrigerator. Heat and serve.

Alternatively, you may cook this meal in your slow cooker on low for approximately 6 hours. Double the recipe to have more meals to freeze. When heating, you may add noodles and/or potatoes.

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