easy vegetable soups


a. with shredded vegetables


I sometimes like to drink a cup of soup in the evening. I keep some thinly cut (au julienne) vegetables in the freezer for just this purpose. This is a coleslaw-like mix consisting of green & red cabbage and carrots, although for this I like more carrots than there are in a coleslaw mix. If I have them available, I also include lettuces or spinach.

Except possibly the lettuces, those are all winter-hardy vegetables that tolerate freezing well. That allows me to make a cup of soup very quickly without having to keep fresh vegetables on hand all the time.


This is what you need for 2 servings:

  • 1 cup au julienne vegetables,
  • S&P


  • bouillon concentrate
  • tomato powder
Pic1: easy vegetable soup



Pic2: the frozen vegetables = coleslaw-like mix
Pic3: together

b. pre-packaged vegetables


This pre-packaged veggie mix from Sam’s with broccoli and cauliflower, carrots makes it easy to make a quick vegetable soup. At first it looks like all broccoli, but because the broccoli tends to fall apart, it looks like all carrots at the end. :-)

I added some ‘special trim’ beef for a brief time, just to warm it through all the way. (see ‘special trim beef’) and to give the soup a mild beef flavor. That is entirely optional.

I like to add a whole onion to my soups. They are very sweet when cooked and—unlike chopped onions—can easily be removed to be served with the main meal. 


This is what you need for 2 quarts = 4+ servings:

  • 1 lb. vegetable mix
    carrots, broccoli, cauliflower
  • S&P


  • meat or bouillon
  • 1 whole onion, peeled
Pic1: easy vegetable (beef) soup #2



Pic2: 3-vegetable mix
Pic3: before cooking
Pic4: after cooking, all done