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Garden Vegetable Soup

In stock

Made with the freeze-dried carrots, green beans, corn, and peas, as well as spices. This is a magical mix for a garden vegetable soup!


To Prepare:

  • 2 (14.5 oz.) cans of vegetable, beef or chicken broth
  • 2 cups water
  • 2 (14.5 oz.) cans of diced tomatoes
  • 1 1/2 cups cabbage (shredded)
  • 1/2 teaspoon Salt

Cooking Instructions:

  1. Add soup mix, broth, water, diced tomatoes, cabbage and salt. Boil for 10 minutes. Reduce heat and simmer 20 minutes.
  2. For Chicken Vegetable: Add 1/2 lb. raw cubed chicken. Cook as directed above.
  3. For Beef Vegetable: Brown 1/2 lb. beef cubes in 2 Tbs. olive oil. Add water, broth and salt. Bring to a boil, reduce heat and cook 1 hr. Add soup mix, diced tomatoes, and cabbage. Boil for 10 minutes, reduce heat and simmer 20 minutes.

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