Vegetable soup can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. You can also freeze it in resealable freezer bags or containers for up to 1 month.

To Make Soup: When ready to use, add 4 cups of vegetable or chicken broth to a large pot and bring it to a boil. Stir in 1 pint jar of the dried vegetable soup mix with seasoning blend.

No-cream Creamy Frozen Vegetable Soup. 2 teaspoons olive oil. 1 small white or yellow onion, ... 1-pound bag of frozen mixed vegetables, like broccoli, cauliflower and carrots, defrosted.

With a can of artichoke hearts and a package of frozen spinach, you can recreate this luscious party dip in quick soup form. Mix broth, cream cheese, and half-and-half for a speedy creamy soup base.

1 1/2 cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans) 6 cups cooked jasmine or other long-grain white rice, preferably cold and day-old 1/4 cup soy sauce, or to taste ...

1. In a soup pot over medium heat, heat the oil. Add the leeks, celery, carrots, ginger, salt, and pepper. Cook, stirring occasionally, for 10 minutes, or until ...

1/4 teaspoon dried red pepper flakes. 6 cups chicken broth. 12 storebought frozen potstickers (Asian style dumplings) 2 tablespoons soy sauce. 2 teaspoons fresh lime juice, plus more if needed ...

The medley of corn, carrots and peas is more than just a convenient freezer staple. It’s an essential piece of American culinary history. By Eric Kim When the Australian pop star Troye Sivan ...

This delicious soup makes a quick, weeknight meal. At the heart of the flavor profile are store-bought frozen potstickers. These Asian dumplings are available at most supermarkets, as well as ...