Soup veggies

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Nutritional Info
  • Servings Per Recipe: 70
  • Amount Per Serving
  • Calories: 37.3
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 51.3 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.7 g

View full nutritional breakdown of Soup veggies calories by ingredient
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Use whatever vegetables you have. These are just what we happened to have this time. Use whatever vegetables you have. These are just what we happened to have this time.
Number of Servings: 70


    6 medium Carrots, raw
    4 stalk, medium (7-1/2" - 8" long) Celery, raw
    1 cup, chopped Swiss Chard
    1.50 cup kernels Yellow Sweet Corn, Frozen
    1 cup, chopped Kale
    0.25 cup Parsley
    1.50 cup Peas, frozen
    3 cup, sliced Zucchini
    1 cup, cubes Turnips
    2 cup, cubes Yams
    2 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, fresh
    2 cup, cubes Butternut Squash
    500 gram(s) Kohlrabi
    2 serving Six Bean Mix - 540 mL Can (by ALLIE_1969)
    2 cup Green Beans (snap)


These can be used for soups and stews, shepherds' pies and anything else you like.


Wash or peel vegetables. Remove pepper seeds and celery leaves. Top & tail green beans. Drain and rinse canned beans. In food processor, slice celery, then grate turnip, zucchini, carrots, squash and kohlrabi. Chop green beans and leafy things. Place everything in a very large bowl and add the canned beans, peas and corn. Mix well with hands. Spoon into smallish freezer bags (I use Ziploc Medium) about half full, then squeeze out the air and seal. Flatten each bag to make a sheet of veggies and freeze them. To use, break off about 1/2 of a bag's worth (for 2 people) and add to 2 cups chicken stock or whatever else you like. Bring to a boil, turn down heat and simmer for 15 minutes.

Serving Size: Makes 70 servings of soup.

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