Copycat Frisch’s Vegetable Soup Recipe

What You Will Love About Frisch’s Vegetable Soup

I love how many vegetables are in this copycat Frisch’s soup – every bite is loaded! I have to have a loaded veggie soup – I’m not a fan of a bunch of broth with no bite. This is also very easy to make. This recipe makes 8-10 cups – but you could easily double it if you have a crowd.

Frisch’s Vegetable Soup Ingredients

You might be surprised at the small amounts of some of the ingredients – but trust me – this is a hearty vegetable soup with so many veggies in every bite! It definitely fills you up! You’ll find a few more details about the ingredients below:

• 2 tbsp oil – use whatever you like vegetable oil or extra virgin olive oil
• 1/2 cup onion – this equates to 1/2 small onion – I like to use sweet onion like Vidalia for this
• 1/4 cup celery – this equates to 1 stalk of celery
• 1 cup frozen mixed veggies (carrots, green beans, peas, corn) – this equates to half of a small bag of mixed veggies – I always use frozen for this
• 1/2 cup frozen baby lima beans – you could easily leave these out if you’re not a lima bean fan
• 1 can 14.5 diced tomatoes with juice – I actually used stewed tomatoes because I was out of diced
• SECRET INGREDIENT! 2 quarts chicken broth or stock – I used 1 quart of chicken broth and 1 quart of chicken stock
  • If you want to keep this vegetarian, feel free to use vegetable broth.
• 1/2 quart water – still need water or it’s more of a stew
• Spices: salt, pepper, thyme, garlic powder
• 1/2 cup diced potato
• 1/8 cup pearl barley – trust me – it swells up and is plenty!
• 1/8 cup long grain rice – same as barley – you’ll be shocked!

How to Make Frisch’s vegetable soup recipe

This soup is also super easy to make – which is always a bonus. It does take about an hour to cook – so great for a weekend and then you’ve leftovers all week!

I also got these new HexClad pots & pans this week (zomg love and they’re on sale) so I grabbed the 8 qt pot to use for this soup.

• In large pot, add olive oil. Turn to medium-high heat. When hot, add diced onion & celery and saute about 3 minutes until softened and tender. 
• Add mixed veggies, baby limas and another bit of olive oil and stir. Saute for 1-2 min to thaw veggies. 
• Add tomatoes, chicken broth/stock, water, thyme and garlic powder.
• Cover and bring to a boil. Turn heat down from an 8 to a 6 and simmer partially covered for 30 min.
• Add potato, rice & barley. Bring soup back to a boil. 
• Lower heat to simmer, partially covered for another 30 min. 
• Add salt & pepper to taste. 
• OPTIONAL: If you’d like a slight creamier texture, use a potato masher and mash some of potatoes and then stir. 

Tips, Tricks & FAQs

Variations

• Vegetarian – swap out and use Vegetable broth or stock
• More Veggies – add heartier veggies like Swiss chard, cauliflower florets and diced pumpkin (very fall!)
• Spicy – add red pepper flakes and peppers like jalapeno or Anaheim chilies
• Meat – when you’re cooking your onion & celery – add in ground pork, turkey, beef or even smoked sausage slices
• More Herbs – saute garlic with the onion/celery and add a bay leaf when you add the stock for a punch of flavor. Add fresh herbs like Italian parsley, thyme and oregano for the last 10-20 minutes

What to Serve with Vegetables Soup

• Grilled Cheese Salad (a sandwich ON A SALAD!)
• Roly Poly Santa Fe Wrap
• Grilled Ham & Cheese with Tomatoes

More Copycat Soup Recipes

• Carrabba’s Spicy Chicken Soup
• Panera Street Corn Chowder
• Olive Garden Pasta Fagioli

More Soup Recipes

• Cheeseburger Macaroni Soup
• Weight Watchers Lasagna Soup
• Creamy Chicken & Wild Rice Soup