PP: Weeknight Italian Vegetable Soup

Chef: Andrea Seppinni
Makes:  8 generous servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes



*This takes no more than 20 minutes from lifting the pot to the stove to ladling the soup into the bowl! Bonus: I picked all the frozen and canned ingredients for this soup at my local dollar store.


  • 2 T Italian seasoning
  • 5 oz. frozen green beans  
  • 7 oz. frozen peas and carrots  
  • 8 oz. frozen California Blend frozen vegetable mix 
  • ½ C frozen peppers and onions  
  • 1 C canned hominy, rinsed, rough chopped  
  • 1 28-oz. can diced tomatoes in juice, plus 4 cans water
  • 2 C cooked pinto beans, drained, 1 1/2 C liquid reserved ( can sub. other beans from can or home cooked, such as cannellini)  Dollar Tree
  • 2-3 fresh cloves garlic, grated
  • Sea salt, to taste, optional
  • Freshly ground black pepper, to taste


  1. Heat the Italian seasoning in the bottom of a large stock pot  for a couple minutes, just until fragrant. 
  2. Add the tomatoes and juice, water and the bean liquid and stir through to combine. 
  3. Add all the frozen vegetables, bring to a simmer uncovered and then add the beans and garlic.
  4. Bring back up to a simmer and let cook for 5 minutes.
  5. Season with salt, optional, and pepper to taste. Serve.

Andrea Seppinni