Vegetable Soup Galore

*Gluten-Free–Optional *Vegetarian *Vegan
Makes 10 servings
Prep. Time: 20 minutes Cooking Time: 4½–5½ hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
12-oz. can whole tomatoes
1 cup thinly sliced carrots
1 cup chopped onions
12-oz. bag frozen peas
12-oz. bag frozen corn
16-oz. bag frozen lima beans
4 vegetable bouillon cubes *make sure yours are gluten-free to keep this recipe gluten-free
1 Tbsp. salt
¼ tsp. pepper
½ tsp. dried basil
1 bay leaf
¼ tsp. dill seed
3½ cups water
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label bag with the information below, then freeze.
    TIP: If 10 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    VEGETABLE SOUP GALORE
    Makes 10 servings
    Cooking Time: 4½–5½ hours Ideal slow-cooker size: 6-qt.
    Needed at Time of Cooking:
    1 cup diced raw potatoes
    4 cups water, divided
    2 Tbsp. cornstarch

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into crock along with the diced potatoes and additional 3½ cups water.
  3. Cover and cook on low for 4–5 hours, until vegetables are tender.
  4. Mix cornstarch and ½ cup water until smooth.
  5. Whisk mixture into hot soup and cook for an additional 30 minutes until thickened. Stir before serving.

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