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This Recipe Coaxes Every Bit of Flavor From Virtually Any Vegetable

Yay! Leftovers! Episode 5: Frozen Vegetable Soup

Published October 7, 2021

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If you’re like me, there’s a stack of frozen vegetables piled up in the back of the freezer. I seemed to collect extra last winter when trips to the store were few and far between. Time to move some out. And happily, it’s also the start of soup season. In the video, I sort of follow the recipe here — on purpose really, to encourage you to just wing it, using whatever odds and ends you have. Best of all, it’s a recipe that coaxes every bit of flavor from virtually any vegetable.

Frozen Vegetable Soup

Kerri Conan

Almost all frozen vegetables are minimally processed and flash-frozen right after harvest, without any additions. Many are grown in the United States and they’re a gift to hurried cooks. For ideas to make this more of a meal or include fresh vegetables, see variations. A hearty loaf of whole-grain bread on the side is always welcome.

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