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    Use it up! 3-ingredient soups from frozen veggie staples

    By | Shine Food – Mon, Oct 10, 2011 10:30 AM EDT

    Nothing to eat? Open the freezer. Transform frozen corn, peas and broccoli into lip-smacking simple soup recipes with just two additional items.

    YOU'VE GOT: Frozen corn

    BUY: Pumpkin & chili powder

    MAKE: Mexican Corn-and-Pumpkin Soup
    In a medium saucepan, heat 1 tbsp. EVOO over medium-high heat. Add 1 box (10 oz.) frozen corn, thawed, and 1 tsp. chili powder; cook, stirring, until fragrant, about 1 minute. Stir in 1 can (15 oz.) pure pumpkin puree and 2 cups water; season with salt. Simmer until thickened slightly, 5 minutes. Drizzle portions with EVOO. Makes 4 cups.

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    YOU'VE GOT: Frozen peas

    BUY: Prosciutto & marinara sauce

    MAKE: Chunky Pea-and-Tomato Soup
    Preheat oven to 350°; bake 8 slices prosciutto on a rimmed baking sheet until crisp, 10 to 12 minutes. In a medium saucepan, combine 1 box (10 oz.) frozen peas, 1 jar (24 oz.) marinara sauce and 1½ cups water over medium heat; simmer until heated through. Crumble the prosciutto over the top or serve whole on the side. Makes 5 cups.

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    YOU'VE GOT: Frozen broccoli

    BUY: Potato & goat cheese

    MAKE: Cheesy Broccoli Soup
    In a medium saucepan, combine 1 peeled potato, cut into ½-inch chunks, 1 box (10 oz.) frozen chopped broccoli and 4 cups water; cover and simmer for 10 minutes or until the potato is tender. Puree with 4 oz. goat cheese; season with salt and pepper. Makes 6 cups.

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    By Caroline Wright | Photograph by Burcu Avsar

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