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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a large stock pot on medium high heat.
Stir in mirepoix mixture and season with a pinch of salt. Stir occasionally for 3 to 5 minutes until vegetables are soft.
Stir in frozen hashbrowns and season with salt and pepper. Stir occasionally until hashbrowns are thawed, approximately 3 to 5 minutes.
Stir in frozen mixed vegetables, tomato soup, and broth.
Season with garlic, Italian seasoning, and salt and pepper to taste.
Bring to a slow boil, stirring occasionally.
Garnish with parsley and Parmesan cheese and serve with bread or crackers.
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Use any brand of tomato soup you prefer.
Adjust seasoning to your taste.
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just adjust the cooking time as needed.
What type of broth should I use?
You can use any type of broth, such as vegetable, chicken, or beef, depending on your preference.
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days.
Is this soup suitable for freezing?
Yes, you can freeze this soup for up to 3 months. Thaw and reheat before serving.
What can I serve with this soup?
Serve with bread or crackers for a complete meal.
