clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

It’s Soup Season!

  • Author: Heather B. Habelka
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes


  • 1 Bag of Frozen Vegetables (16 oz.)
  • 4 Cups Chicken Stock (If you make your own bone broth, use it for this soup!)
  • 1 Shallot
  • Extra Virgin Olive Oil
  • Salt & Pepper
  • Wooden or Bamboo Spoon
  • Blender
  • Dutch Oven or Medium Pot


  1. Warm 1 Tbsp. EVOO in the pan.
  2. Add thinly sliced shallot.
  3. Cook shallot until crispy, but don’t let it burn!
  4. Add chicken stock or bone broth and bring to a boil.
  5. Empty the bag of vegetables.
  6. Lightly season with salt and pepper and stir.
  7. Once the vegetables are tender, blend.
  8. I use an immersion hand blender for my soups. (I love how easy clean-up is!)
  9. Once smooth and creamy, taste and add a touch more salt and pepper if needed.
  10. Return to the pot and allow the soup to simmer and the flavors to develop.
  11. If the soup becomes too thick, add water.


Depending on the vegetable you use, you can swap the shallot for an onion or garlic.