I don’t know about you, but we have been trying out best to stretch our stockpile and avoid going to the store. My freezer is usually stocked with frozen meals such as lasagnas, chicken pot pies and soups. We’ve been eating about 2 of those meals a week to stretch our grocery trips and it’s freeing up a lot of room in my freezer. I’ve had many moments where I think to myself “Wow! I didn’t know I had this in here!” I have found some gems, like frozen mixed berries and frozen cookie dough balls. I have also found about 5 bags of half eaten frozen vegetables. None of the bags really had enough to cook and feed my husband and I for a meal so I was left trying to figure out how to use them. Then I remembered a recipe that my in-laws make for a delicious vegetable soup.
Their soup has a rich and thick tomato base, reminiscent of a chili. I figured all of the frozen veggies would be great in the soup so I called them to have them refresh my memory on the basics for the recipe. Luckily I had the canned tomato products on-hand and I was able to make the soup using up leftover items in my freezer and pantry.
Below is the recipe, but it’s really just a road map for you to adapt to what you have on hand. They use lima beans in their soup that I believe are frozen. I didn’t have any so I used dried navy beans instead. Since I was using dried beans, I cooked my soup in my electric pressure cooker but you can totally simmer this in a large stockpot on the stove if you’re using cooked beans. Use what you have on hand and clean out your freezer!
We topped our soup with sliced green onions, croutons, and parmesan cheese.