Nourishing & Versatile Vegetable Soup Your Family Will Love
Turn your frozen vegetables into a cozy, comforting soup that’s perfect for busy weeknights! This versatile veggie soup recipe combines frozen veggies with fresh ingredients and your choice of protein for a hearty, nourishing meal that’s ready in under an hour.

When I was little, my mom would often make homemade soup and sourdough bread. The whole house smelled amazing, and since we couldn’t wait for dinnertime, we’d sneak in and eat slices of the bread as it cooled.
I’ve tweaked her original recipe a bit, and it’s become a family favorite for my kids, too. It’s nourishing, versatile, and delicious. This soup has been perfectly paired with yeast rolls, homemade sourdough or artisan bread!
The vegetable soup recipe with frozen veggies is incredibly forgiving, so you could make it vegetarian, use ground beef, venison or chicken, and use any vegetables you have on hand!
I’ve used sweet potatoes, red potatoes, and butternut squash for the starch, a mix of zucchini, okra, cabbage, yellow squash, green peas, multicolored carrots, and even parsnips! The parsnips lend a slightly bitter, spicy flavor (similar to arugula) that my kids don’t love, so I don’t use them as often, but all the other variations have been great!
What Is Vegetable Soup From Frozen Veggies?
This hearty vegetable soup is a comforting blend of frozen and fresh vegetables simmered in a flavorful broth, with the option to add a protein of your choice (e.g., ground beef, venison, chicken).
It’s a versatile recipe that combines the convenience of frozen vegetables with the warmth of homemade soup, creating a nourishing meal that tastes like it’s been simmering all day.
The combination of mixed vegetables, tender potatoes, and aromatic herbs creates a satisfying soup that’s both nutritious and delicious.


Why Make Vegetable Soup from Frozen Veggies?
This vegetable soup recipe is a game-changer for busy families who want a wholesome, home-cooked meal without spending hours in the kitchen. It’s the perfect solution for those days when you need to rely on your freezer stash but still want something that tastes like it was made from scratch. Plus, it’s endlessly customizable to suit your family’s preferences—and what you have available.
- Quick and convenient: This soup uses frozen vegetables that are readily available (and possibly sitting forgotten in your freezer!).
- Budget-friendly: Save a little money by using these affordable ingredients.
- Meal-prep friendly: This soup makes for great (and delicious) leftovers—and it freezes beautifully.
- Nutritious and filling: Packed with vegetables (and protein, if you like), you can feel confident that your family is getting the nutrients they need while enjoying the delicious flavors.
- Versatile: Add or remove vegetables to your liking (or what you have sitting around), and feel free to add your own protein. You really can’t go wrong here.
Vegetable Soup Ingredients
- Organic red potatoes
- Organic frozen mixed vegetables
- Cabbage
- Zucchini or yellow squash
- Crushed tomatoes: You’ll need a 28 oz. jar of these, preferably organic.
- Yellow onion
- Beef broth: My go-to brand is Kettle & Fire from Thrive Market.
- Onion powder, thyme, oregano, salt, & garlic powder
- Olive oil
- Optional: Ground beef. If adding protein, try to maintain a ratio of 2:1 (veggies to protein).

Vegetable Soup Variations
- Vegetarian version: Use vegetable broth instead of beef broth.
- Different proteins: Use ground beef, turkey, chicken, or venison for a little extra protein.
- Root vegetable medley: Add parsnips, turnips, or sweet potatoes for extra heartiness.
- Spicy variation: Add red pepper flakes or diced jalapenos for heat.
Should You Cook Frozen Vegetables Before Adding Them to the Soup?
No, you don’t need to cook frozen vegetables before adding them. One of the beauties of frozen veggies is that they can go directly into your simmering soup!
Since frozen vegetables are already partially cooked through the blanching process before freezing, they just need to heat through in your soup. They’ll maintain their texture and absorb the delicious flavors of your broth at the same time.
How Long Does Homemade Vegetable Soup Last in the Refrigerator?
Homemade vegetable soup stays fresh in an airtight container in the refrigerator for about 3-4 days. For the best flavor and texture, I’d recommend enjoying it within the first three days.
If you’ve added meat to your soup, be especially mindful of the 4-day maximum storage time. And if you decide to freeze the soup (which freezes beautifully, by the way), be sure to leave some headspace in your container for expansion during freezing. And be sure to enjoy it within 3 months. Simply let it thaw overnight in the refrigerator and reheat gently on the stove.

Should You Sauté Veggies Before Adding to Soup?
While you don’t need to sauté frozen vegetables, I do recommend sautéing fresh aromatics like onions and garlic before adding them to your soup. This extra step develops a deeper flavor base for your soup.
Fresh vegetables like carrots can also benefit from a quick sauté in olive oil, as it helps release their natural sugars and creates more complex flavors!
I hope you love this recipe!

Hearty Vegetable Soup from Frozen Veggies
This cozy vegetable soup combines frozen veggies with fresh ingredients and your choice of protein for a hearty, comforting meal that's ready in under an hour.
Ingredients
- 1 lb. organic red potatoes, diced
- 1 large bag organic frozen mixed vegetables
- 1/2 small head organic cabbage, chopped
- 1-2 zucchini or yellow squash, chopped
- 1 28oz jar organic crushed tomatoes
- 1 small organic yellow onion
- 1 box organic beef broth
- Approx. 1 tsp. each onion powder, thyme, oregano
- Approx. 2 tsp. salt, garlic powder
- Olive oil
- Optional: 1 lb. ground meat (I typically use 1/2 grass-fed beef and 1/2 venison)
Instructions
- Add olive oil to the pan, then add diced onions. Cook until translucent, then add in ground meat (if using) and brown.
- Once the meat is browned, add in the potatoes, seasonings, crushed tomatoes, broth, and any hearty vegetables (butternut squash, carrots, etc). Bring to a low boil.
- Once boiling, add remaining vegetables (zucchini, cabbage, okra, frozen mixed vegetables) and simmer on low for about 30 minutes or until your veggies are cooked (time will honestly depend on what vegetables you use).
- Add more broth or water to desired consistency.
Serve with your favorite cornbread, artisan bread or even rice!
Notes
I never measure with my vegetables but roughly maintain at least a 2:1 ratio of veggies to protein. I typically add a bag of mixed frozen vegetables, 1-2 zucchini, 1-2 carrots, 1/2 head of cabbage and sometimes a bit more if it seems too meat-heavy.
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