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Big-Batch Costco Vegetable Soup

A hearty, freezer-friendly vegetable soup built from Costco's bulk produce and Kirkland broth — eight generous servings that get better the next day.

Prep Time
20 min
Cook Time
40 min
Servings
8
Cost / Serving
$4.43

Quick Answer

Soften aromatics in olive oil, add Kirkland chicken broth, diced tomatoes, mixed vegetables, and cannellini beans, and simmer for 30 minutes. Eight generous servings that freeze well and taste better the next day. Total 60 minutes.

Costco is ideal for big-batch soup: their bulk bags of carrots, celery, and zucchini, canned diced tomatoes, and Kirkland Signature chicken or vegetable broth make it economical and easy to fill a large pot. This soup is loaded enough to be a main course, with cannellini beans adding protein and body so it satisfies without feeling thin. It freezes beautifully in individual portions, making it one of the best meal-prep recipes in the rotation.

Instructions

  1. 1

    Heat the olive oil in a large Dutch oven or stock pot (6-quart or larger) over medium heat. Add the diced onion and cook, stirring occasionally, for 5–6 minutes until softened and translucent.

  2. 2

    Add the celery and carrots to the pot. Cook for another 4–5 minutes, stirring occasionally, until the carrots begin to soften slightly at the edges. This builds the flavor base — don't rush it.

  3. 3

    Add the minced garlic, Italian seasoning, thyme, and smoked paprika. Stir and cook for 60 seconds until the garlic is fragrant. If using a Parmesan rind, add it now — it will melt into the broth and add savory depth.

  4. 4

    Pour in the diced tomatoes (with all their juices) and stir, scraping up any bits stuck to the bottom of the pot. Add the broth, kosher salt, and black pepper. Increase heat to high and bring to a boil.

  5. 5

    Once boiling, reduce heat to medium-low. Add the zucchini and green beans. Simmer uncovered for 15 minutes, until the carrots are fully tender when pierced with a fork.

  6. 6

    Stir in the drained cannellini beans and continue simmering for 10 minutes. This gives the beans time to absorb the broth flavors and slightly break down, which naturally thickens the soup.

  7. 7

    Remove the Parmesan rind if using. Stir in the spinach or kale — it will wilt in 2 minutes. Add the lemon juice, taste, and adjust seasoning with salt and pepper as needed. The lemon brightens everything.

  8. 8

    Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or crackers. For meal prep, let cool completely before transferring to airtight containers. Refrigerate up to 5 days or freeze up to 3 months.

Frequently Asked Questions

What vegetables are best in vegetable soup?+
Root vegetables like carrots, parsnips, and celery form the flavor backbone and hold up well through the long simmer. Zucchini, green beans, and peas add color and texture but should be added in the last 15–20 minutes so they don't turn mushy. Leafy greens like spinach or kale are best added in the final 2 minutes — they wilt quickly and stay vibrant. Avoid very watery vegetables like cucumber or iceberg lettuce, which dissolve and add no flavor.
How do you make vegetable soup more flavorful?+
Several techniques make a big difference: (1) Build a proper soffritto — sauté onion, celery, and carrot in oil for 8–10 minutes before adding liquid. (2) Bloom your dried spices in the oil before adding broth. (3) Use a Parmesan rind simmered in the broth — it adds an umami depth that is hard to place but unmistakable. (4) Add a splash of lemon juice at the end; acidity lifts and brightens the whole pot. (5) Use good broth — the Kirkland Signature low-sodium broth is notably better than many store brands.
Can you freeze vegetable soup?+
Yes, this soup freezes excellently. Let it cool to room temperature, then transfer to freezer-safe containers or zip-lock bags in portion sizes. It keeps for up to 3 months in the freezer. The only vegetables that can get a bit soft after freezing are zucchini and spinach — the texture changes slightly but the flavor is fine. If freezing is the plan from the start, you can slightly undercook the zucchini so it holds up better after thawing.
How do you thicken vegetable soup?+
There are several good options without adding cream or flour: (1) Simmer uncovered for the last 10–15 minutes to reduce and concentrate the broth. (2) Use an immersion blender to partially blend a cup or two of the soup — blending the beans and vegetables thickens everything naturally. (3) Add a can of cannellini beans early and let them break down slightly. (4) Stir in a small amount of tomato paste with the aromatics, which adds body and color. This recipe uses the bean method, which gives the soup a hearty, stew-like consistency.
Can you add pasta, rice, or other grains to vegetable soup?+
Absolutely. Small pasta shapes (ditalini, orzo, small elbow) or cooked farro, barley, or rice are classic additions that turn the soup into a more substantial meal. For pasta: add dry pasta directly to the simmering soup in the last 10–12 minutes of cooking, since it absorbs broth as it cooks. For rice or barley: add already-cooked grains just before serving to prevent them from becoming mushy and soaking up too much broth. If you plan to make the soup ahead and add pasta, cook the pasta separately and add it per serving to preserve texture.

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