Homemade Vegetable Soup Recipe

Name: Homemade Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 box 32 oz chicken broth, low sodium; 1/3 elephant ear garlic, peeled and minced; 1/2 packages sliced mushrooms, chopped; 1/2 packages green onions, chopped; 1 packages 16oz stir fry blen frozen vegetables; 1 packages 16oz classic blend mixed frozen vegetables; 2 cup frozen broccoli; 1 cup frozen peas; 1/2 tbsp ground sage; 1/2 tbsp crushed rosemary; 1 cup water; 2 cup instant mashed potatoes; 1 tbsp oregano; 1 tbsp seasoning salt; 1 tbsp basil; 1 tsp thyme; 1 tsp ground ginger; 1/2 tsp allspice; 1/2 tsp paprika; 2 tbsp italian seasoning; 2 tbsp parsley flakes; 10 dash ground black pepper; 1 dash ground nutmeg; 3 packages herb ox beef bouillon packets; 1 cup milk

Servings: persons

2 box 32 oz chicken broth, low sodium
1/3 elephant ear garlic, peeled and minced
1/2 packages sliced mushrooms, chopped
1/2 packages green onions, chopped
1 packages 16oz stir fry blen frozen vegetables
1 packages 16oz classic blend mixed frozen vegetables
2 cup frozen broccoli
1 cup frozen peas
1/2 tbsp ground sage
1/2 tbsp crushed rosemary
1 cup water
2 cup instant mashed potatoes
1 tbsp oregano
1 tbsp seasoning salt
1 tbsp basil
1 tsp thyme
1 tsp ground ginger
1/2 tsp allspice
1/2 tsp paprika
2 tbsp italian seasoning
2 tbsp parsley flakes
10 dash ground black pepper
1 dash ground nutmeg
3 packages herb ox beef bouillon packets
1 cup milk

1
In big saucepan, heat up some olive oil
2
Sauteed mushrooms, green onions, elephant ear garlic til you can really smell the mushrooms, about 3 to 5 minutes
3
Add water, all spices, all herbs, all seasonings, chicken broth, all vegetables (everything BUT mashed potatoes and milk)
4
Bring to boil
5
Reduce heat to medium low and simmer 30 minutes
6
Remove 1 cup broth from soup and place in mixing bowl
7
Add milk to mixing bowl
8
Stir milk
9
Add milk mixture to soup
10
Stir
11
Add instant mashed potatoes to soup
12
Stir
13
Return to boil til soup thickens
14
Add water, stirring til desired thickness
15
Serve

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 box 32 oz chicken broth, low sodium, 1/3 elephant ear garlic, peeled and minced, 1/2 packages sliced mushrooms, chopped, 1/2 packages green onions, chopped, and more.

Yes, Homemade Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions