Putting this in the rotation for a healthy, quick weeknight dinner soon. However, they are perfect to flavor all sorts of soups and sauces that you freeze. Sometimes we will add in diced potatoes that we gathered from our Garden Potato Crates. Produce is where I spend the most time at the grocery. This soup was easy to make and to my amazement it is delicious! Cut beef steaks into bite-size strips. What made it so tasty was the perfect combination of your spices. Share a photo and tag us — we can’t wait to see what you’ve made! Each time we make it, it tastes slightly different thank the time before, depending on what ingredients that we have added to the pot. Heat oil in a 4 or 5-qt. 8 oz. Yes, subscribe to get my 10 easy vegan soup recipes via email! Bag Frozen Stir Fry Vegetables (you’ll only need half the bag) What do you normally use to substitute tomatoes in recipes? saucepan or Dutch oven over medium-high heat. This recipe is vegan, paleo, Whole30 and so easy to make! It’s a Oster brand single burner (not induction). Sauté the white parts of the scallions, garlic and ginger until fragrant, about 30 seconds. Add the remaining vegetable oil to the skillet. I love the mix of roasted and raw ingredients in t, Flavored with rosemary and loaded with vegetables, Easy-to-peel mandarin oranges are the feature ingr. Copyright 2013-2020 Paige Adams © All rights reserved. – Added a package of prepared chicken cubes from Trader Joe’s [induction probably-but any specific brand? The best part about this recipe is that you can use whatever vegetables that you have on hand. I used ckn broth and 1 can 15 oz. 1/4 cup low-sodium soy sauce 1 tablespoon sesame oil 2 tablespoons rice wine vinegar 1/4 teaspoon red pepper flakes 2 tablespoons vegetable oil 3 cups assorted frozen vegetables 2 scallions, thinly sliced, white and green parts separated 2 garlic cloves, minced 1 tablespoon minced ginger 2 cups cooked brown rice. A delicate yet satisfying soup with colorful vegetables and brown rice in a fragrant broth. Stir well. We and our partners will store and/or access information on your device through the use of cookies and similar technologies, to display personalised ads and content, for ad and content measurement, audience insights and product development. We use a combination of red and yellow heirloom tomatoes from the garden. We have canned tomato juice, salsa, picante sauce, pasta sauce and more! For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. It was a cool day here and I wanted something easy to make for dinner and light. 5. I’m guessing you are referring to the video. « Slow Cooker Cauliflower Soup (Vegan, Whole30). Heat a large soup pot over medium high heat. We love to use our cast iron kettle and cook soup over our fire pit whenever we can. Step 4: Cover the pot and allow to cook over medium low heat for 20 minutes until the veggies are tender fully cooked. We added a wedge salad, fresh fruit and hard rolls and all were perfect accompaniments for your soup. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar and red pepper flakes. Is that a good idea? Stir in the rice. If frozen vegetables are combined with fresh, the differences in texture may be unappealing. Once the olive oil is hot, add onions, carrots, and celery. Thank you! Add in salt and ground pepper to taste. I used a whole bunch of different frozen veggies, Just would like to know what you are cooking this on? The potatoes should be fork tender but not falling apart. But as I walked through the garden last week and noticed that there were still plenty of tomatoes on the vine, I knew that it was time to make large batches of soup. The balsamic vinegar is a great addition and I made my own Italian seasoning. And it looks easy and yummy … my idea of a great recipe. My leafy greens are starting to dwindle. Last updated November 2, 2019 by Samantha Rowland. Also, separately boiled elbow Mac so,won’t steal all that precious broth! Add snap peas and heat through 1 minute. Your email address will not be published. Sauté 5 minutes then add garlic and sauté for an additional minute, stirring constantly. No chopping required and it’s ready in under 30 minutes! This allows the rice time to dry out a bit. Add the frozen veggies and cook 5 minutes, stirring occasionally. Continue to simmer until potatoes are tender, about 20-25 minutes. The root vegetable mix in this recipe is a mix of sweet potatoes, carrots, parsnips and red onion. Another way to use frozen vegetables is in rice or noodle stir-fries.To tackle frozen vegetable stir-fry, I switch up the usual order that I would do for fresh veggies. Please note I only recommend products that I personally use and trust. There are a few easy rules to follow when making a healthy Frozen Vegetable Stir-Fry that guarantee you won’t end up with soggy veggies. We try to use fresh seasonal, but when I’m pressed for time I’d love to try this soup recipe! 1 quart rectangular freezer safe plastic dishes. Your Vegetable Soup looks delicious, we love vegetable soup! I can’t wait to make it again! 3. It’s so super easy, Donna! Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday. In a large stockpot over medium heat add the olive oil. Uncover; reduce heat to medium-low, and simmer 10 or until vegetables are tender. Slow cooker curried butternut squash soup, Low carb Cheesy Broccoli Cauliflower Soup, Kale Brussel Sprouts Salad with Cranberries, Simple Healthy Protein Hot Chocolate (Dairy-Free), This frozen vegetable soup is so easy to make, all you have to do is, If you cannot find the frozen root vegetable blend, you can, Check your veggies and make sure they are about, TIP: Look for chopped green beans or be sure to, 1 cup of chopped sweet potatoes (2 small sweet potatoes), 1/2 cup chopped parsnips (2 medium parsnips), 1/2 cup chopped carrots (2-3 medium carrots), 1/4 cup chopped red onion (about 1/2 of a large red onion), To store this soup in the fridge, simply store it in a air-tight container for, To store this soup in the freezer, portion it out into individual servings in freezer safe bags or containers. Directions Heat oil in a 4 or 5-qt. We prefer to use the standard base of tomatoes, onions, carrots, celery, tomatoes, green beans, corn and peas in our homemade vegetable soup recipe. By nature of their thickness or general water content, especially after being frozen, I find that shelled edamame, corn and sliced carrots, keep most of their bite.After that, come cauliflower and broccoli. Thanks Marcelle! Hope this helps! https://oldworldgardenfarms.com/2018/09/04/homemade-vegetable-soup The same goes for dishes in which a certain vegetable is the star of a recipe. Remove from heat. In a large stockpot over medium heat add the olive oil. This warms me up just looking at the photo! I used frozen Normandy Blend from Costco and frozen peas plus a bag of freshly frozen butternut squash I had left over and I had already cubed. Subscribe to my blog to recieve weekly recipes and upcoming events! 1 Tbsp. I found your recipe and it was very easy and delicious! We label each package and stack them in the freezer for a quick, easy, and healthy meal whenever we need one! Make sure all your ingredients are ready before your start. !-- "Oh my, Thanksgiving isn't Thanksgiving without Southern C. In a large saute pan heat the olive oil. Bottom line: Always choose between frozen or fresh, based on the context of the dish. I usually break the green beans up by hand to make them bite size. Sauté 5 minutes then add garlic and sauté for an additional minute, stirring constantly. Looking for something to do with all of those Than, ⭐--No matter what your Thanksgiving looks l, - Looking for a quick and easy homemade gravy, You can make some amazing dinner rolls for yo, To go along with any holiday meal you'll need, ️ WINNER, WINNER, CHICKEN DINNER!! In less than a minute, everything is fragrant.I stir in cold brown rice straight from the fridge.After that, it’s time for the sauce, which is a mix of soy sauce, sesame oil and rice wine vinegar.Once the sauce bubbles away and has been absorbed by the rice, I fold in the vegetables. To receive our 3 Home, Garden, Recipe and Simple Life articles each week, sign up below for our free email list. Fold in the vegetables and the green parts of the scallions.