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Easy Homemade Vegetable Soup – Oma's einfache hausgemachte Gemüsesuppe

This homemade vegetable soup is so quickly made using frozen vegetables and any leftovers you might have. It's a nourishing way to clean out your freezer and fridge.

Ingredients:

• 5 lb (2.3 kg) frozen California-style veggies (carrots, broccoli, and cauliflower mix)
• about 12 cups (2.9 l) hot or boiling water, divided
• 6 vegetable bouillon cubes (enough to make 6 cups (1.4 l) broth)
• instant mashed potato flakes, to taste
• salt and freshly ground black pepper, to taste

Instructions:

1. Place the frozen veggies in a large soup pot and add about 11 cups (2.6 liters) of hot or boiling water.
2. Dissolve the bouillon cubes in 1 cup (240 milliliters) boiling water and add it to the pot.
3. Bring to a boil, reduce the heat, and cover. Let the soup simmer for about 6 to 10 minutes, or until the veggies are tender.
4. Using a potato masher, crush some of the veggies to make a creamier soup.
5. Stir in enough instant mashed potato flakes to make the soup as creamy and thick as you wish.
6. Season with salt and pepper, and serve.

Notes/Hints:

• These quantities are all optional. Use this method with whatever veggies you have on hand. If you have any cooked veggies sitting in the fridge, add them too.
• If you don’t have or want to use instant mashed potato flakes, you can cut up some raw potatoes or grate them into the soup along with the frozen veggies.
• To add some German flavor, season with MAGGI liquid seasoning and/or VEGETA food seasoning.
• To add a bit of richness, add a tablespoon or two of butter when you are stirring in the potato flakes.
• If you like a bit of spice, add in some Montreal steak spice.
• Use fresh veggies and altering cooking time to allow them to become tender, most taking about 15 to 20 minutes depending upon how small you cut them up.
• Add leftover meat or smoked sausage.  

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10.08.2021 revision update