Hearty Vegetable Soup

Filled with colorful peas and carrots, this is a hearty dinner soup. You can save the leftovers for a terrific lunch the next day.
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Yield: 8 Servings
Difficulty: Easy


  • 3 Tbsp butter
  • 10 scallions, thinly sliced
  • 32 oz frozen peas-and-carrots blend, defrosted and divided
  • 5 Cup water
  • 1 1/2 tsp salt
  • croutons (optional)


  1. Melt butter in a large Swiss Diamond 6-8 quart stock pot.
  2. Add chopped scallions and sauté 6-8 minutes until soft.
  3. Add water and salt and bring to a boil.
  4. Reserve 2 cups of the peas/carrots blend and set aside.
  5. Add the remaining peas/carrots and salt to the pot and return to a boil.
  6. Reduce heat and simmer for an additional 10 minutes until the vegetables are heated through and soft.
  7. Remove from heat.
  8. Using a Swiss Diamond immersion blender*, blend soup until smooth.
  9. Add reserved 2 cups of peas/carrots to the pot.
  10. Stir to combine.
  11. Serve hot, sprinkled with croutons.
  12. Delicious and heartwarming!


  1. If you don't have an immersion blender, you can blend the soup in batches in a regular blender or a food processor.
  2. I strongly recommend using butter for this recipe rather than a substitute. The little bit of butter in this recipe packs a lot of flavor!!