Frozen Veggie Crock-Pot Soup Recipe

Dr. Varsha Rathod shares her “no excuse” recipe for Frozen Veggie Crock-Pot Soup that she mentions in the live webinar, Eating Well During COVID-19. Prepare this simple recipe when you have minimal time to shop and cook.

  • 2 packets of frozen vegetables (I picked Organic Foursome from Trader Joe’s)
  • 1 packet of frozen leeks (Trader Joe’s did not have it, so I bought trimmed fresh leeks and coarsely chopped it. You may also use frozen onions.)
  • 2 boxes of vegetable broth
  • 2 cans of great northern or cannellini beans
  • 1 box of diced tomatoes (could be made optional)
  • 2 tablespoons of Italian seasoning
  • 1 pinch of crushed red pepper (okay to use the packs from pizza boxes)
  • 2 teaspoons of sea salt
  • Pepper to taste
  • An electric Crock-Pot OR an Instant Pot (cooked at the lowest setting for 10 minutes) OR an old-fashioned Dutch Oven (use is similar to a Crock-Pot)
  • Ladle
  1. Empty all ingredients into the Crock-Pot.
  2. Turn the heat setting to high until it begins to boil.
  3. Then turn to low and cook for 1 hour. Stir a few times, taste, and adjust seasonings as needed.
  4. If you like texture, you can use an immersion blender and blend for 10 seconds, just to create some thickness to the soup. Alternatively, you can smash a quarter can of beans and add it to the soup prior to putting it into the Crock-Pot.
  5. Serve soup by itself in a pasta bowl. You may have pasta, bread, or rice on the side.
  6. For extra flavor, you can add some pesto to your soup at the table.


Dr. Varsha Rathod