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So I admittedly made a lot of freezer meals to prepare myself for the new baby and we've packed the freezer full....

So I admittedly made a lot of freezer meals to prepare myself for the new baby and we've packed the freezer full. 😋⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I'm noticing a lot of half bags of vegetables I really need to use up (and are getting in the way of my neat organization 😅). So this soup is getting tossed into my meal prep this week! Perfect lunch and it's a really easy way to use leftover freezer or raw veggies you have on hand.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Don't worry about following this recipe exactly...you can use nearly any vegetable you have! Add chicken or keep it vegetarian. Just use this recipe as a base!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀
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8oz frozen kale (or spinach)⠀⠀⠀⠀⠀⠀⠀⠀⠀
16oz frozen peas & carrots⠀⠀⠀⠀⠀⠀⠀⠀⠀
16oz frozen green beans⠀⠀⠀⠀⠀⠀⠀⠀⠀
15oz can white beans⠀⠀⠀⠀⠀⠀⠀⠀⠀
28oz can crushed tomatoes (diced or tomato puree is all fine!)⠀⠀⠀⠀⠀⠀⠀⠀⠀
4c low sodium chicken broth⠀⠀⠀⠀⠀⠀⠀⠀⠀
1T olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1tsp salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2tsp garlic powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
1T Herbs de Provence (or Italian seasoning)⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Instructions⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If needed chop green beans into smaller segments while frozen.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Heat 1T olive oil in large soup pot over med-high heat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add 16oz frozen peas & carrots + 16oz frozen green beans + 8oz frozen kale.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cook, stirring often, for ~5 min⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add 4 cups chicken stock, 28 oz crushed tomatoes, 1 tsp salt, 1/2tsp garlic powder, 1 Tbsp Herbs de Provence (or Italian seasoning) and 15 oz rinsed & drained white beans.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Bring to a boil, turn down heat and simmer for ~20min.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Note: if you have Parmesan cheese on hand, it's great sprinkled on top!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Bookmark this recipe so you have it next time you see those veggies building up!

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