32oz.Fresh Frozen Vegetables of preferred varietyI used a vegetable soup blend with tomatoes
1/2cupsun-dried tomatoes
115 oz. can white beans, drained and rinsed
1/2teaspoonoregano
1/2teaspoonbasil
1teaspoonsalt + more to tasteas needed
1/2teaspoonground pepper + more to tasteas needed
2tablespoonsDe Nigris Seasoned White Wine VinegarsI used the Italian Herbs variety
Instructions
Bring vegetable broth to a boil, in a large pot. Once broth is boiling, add frozen vegetables (these do not need to be thawed). Reduce temperature to simmer for about 5 minutes and until veggies are unthawed and warming.
Add sun-dried tomatoes, white beans, seasonings and vinegar. Continue to simmer about 10 minutes more and until soup is hot.
Serve with preferred toppings, if desired. I enjoyed mine topped with avocado and crackers on the side.
Store in the fridge for up to a week. Soup freezes well, also.
Notes
If you prefer meat in your soup, try adding shredded rotisserie chicken or sliced chicken sausage. You could also add some cooked quinoa to your bowl for a quick vegetarian protein boost.