Vegetable Soup Recipe

by Beth Montgomery on August 21, 2009 · 1 comment

in Frugal Cooking, Recipes, Soup Recipes


INGREDIENTS
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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Comments on this entry are closed.

{ 1 comment }

1 Anonymous August 22, 2009 at 7:54 PM

Thanks for the great recipe! It'll be great to have healthy soup on hand without having to have all the preservatives in the canned soup. Keep up the wonderful work, Beth. We appreciate you very much! -Anne

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