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A simple, quick and healthy vegetable soup that's perfect for a busy weeknight or a weekend lunch. 
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Course: Entree, Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 Servings
Calories: 221kcal
Author: Linda Meyer


  • 1 teaspoon of avocado oil optional
  • 1 white onion – peeled and chopped
  • 2 stalks of celery – chopped
  • 2 cloves of garlic – peeled and minced
  • 2 cups of frozen peas
  • 8-10 cups of frozen mixed vegetables I used a carrot, broccoli, cauliflower blend
  • 2 32 ounce containers of vegetable broth
  • 2 cups of water
  • 2 teaspoons of Italian seasoning
  • Salt and pepper to taste optional


  • Defrost the frozen peas and vegetable mix in a large bowl and cover with cool water until the broth is boiling.
  • Sauté the onion and celery in a large soup pot with the oil or a few tablespoons of vegetable broth on medium heat. Approximately three minutes. Add the garlic and sauté for one minute. Add the broth, water, Italian seasoning, and salt and pepper to the pot and increase the heat to high and bring to a boil.
  • When the broth is boiling drain the water from the peas and mixed vegetables and add to the pot. Bring back to a boil and reduce the heat to medium and cook for approximately fifteen minutes or until the carrots are easily pierced with a fork.
  • Enjoy!


The Nutrition Facts are an estimate only.


Calories: 221kcal | Carbohydrates: 44g | Protein: 11g | Fat: 2g | Sodium: 774mg | Potassium: 702mg | Fiber: 12g | Sugar: 5g | Vitamin A: 13105IU | Vitamin C: 46.7mg | Calcium: 97mg | Iron: 3.3mg