Chill or freeze this soup base and then pick one of our two delicious variations to give your meal a twist.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6- to 8-qt. Dutch oven heat oil over medium-low. Add onions and garlic. Cook 12 to 15 minutes or until tender and golden, stirring occasionally. Stir in broth, carrots, beans, and sweet peppers. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Remove from heat. Stir in remaining ingredients.

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  • Fill a sink half-full with ice water. Set pan in ice water and stir to cool. Divide soup between two large freezer containers. Label and freeze up to 3 months.

  • To serve, thaw soup in refrigerator overnight. Transfer to a large Dutch oven; heat through over medium, stirring occasionally.

Pesto- Mozzarella Vegetable Soup

Prepare and freeze Caramelized Onion Big Batch Vegetable Soup as directed. Thaw one portion of soup in refrigerator overnight. Transfer to a 4- to 5-qt. Dutch oven. Heat through over medium, stirring occasionally. Preheat broiler. Arrange 4 to 6 1-inch slices Italian bread on a foil-lined baking sheet. Broil 4 inches from heat 1 minute or until toasted; turn bread. Spread each slice with 1 tsp. basil pesto and sprinkle with 2 Tbsp. shredded mozzerella cheese. Broil 1 minute more or until bread is toasted and cheese is melted. Serve soup with toasts. Makes 4 to 6 servings.Nutrition analysis per serving: 276 calories, 9 g protein, 37 g carbohydrate, 11g total fat (2 g sat. fat), 8 mg cholesterol, 6 g fiber, 12 g total sugar, 189% Vitamin A, 57% Vitamin C, 1205 mg sodium, 15% calcium, 14% iron

Vegetable-Farro Soup

Prepare and freeze Caramelized Onion Big Batch Vegetable Soup as directed. Thaw one portion of soup in refrigerator overnight. Transfer to a 4- to 5-qt. Dutch oven. Heat through over medium, stirring occasionally. Stir in 1 1/2 cups cooked farro; heat through. Top servings with chopped fresh mint or Italian parsley. Makes 4 to 6 servings.Nutrition analysis per serving: 217 calories, 5 g protein, 37 g carbohydrate, 6 g total fat (1 g sat. fat), 0 mg cholesterol, 6 g fiber, 10 g total sugar, 186% Vitamin A, 58% Vitamin C, 926 mg sodium, 8% calcium, 13% iron

Nutrition Facts

142 calories; 6 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 918 mg sodium. 455 mg potassium; 20 g carbohydrates; 4 g fiber; 10 g sugar; 3 g protein; 0 g trans fatty acid; 9261 IU vitamin a; 52 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 2 mg iron;

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