This recipe for homemade vegetable soup makes use of frozen vegetables. It takes less than 45 minutes to prepare and is bursting with flavor. I enjoy a delicious homemade vegetable soup and frequently purchase frozen vegetables just to prepare one. There is absolutely no cutting necessary if the celery is removed. There is no simpler method than tossing it all in, stirring it, and leaving.
| Prep Time: | 5 mins |
| Bake Time: | 20 mins |
| Stand Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 cups |
Ingredients
- ¼ cup canola or peanut oil
- 1 ½ tablespoons dry buttermilk powder
- 2 teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ¾ teaspoon dry mustard
- ½ teaspoon kosher salt
- 8 ounces butter snaps pretzels
Instructions
- Preheat the oven to 250 degrees F (120 degrees C).
- Whisk together oil, buttermilk powder, garlic powder, onion powder, dry mustard, and salt in a large bowl. Add pretzels and toss to coat evenly.
- Spread out in an even layer on a large rimmed baking sheet. Bake until toasted, about 20 minutes, stirring halfway through. Remove from oven and let cool 5 minutes before serving. Store in an airtight container at room temperature for up to 1 week.
Reviews
Tasty & very good ! Would be easy to change seasonings to your personal taste. Add parsley, dill, or smokey paprika if you prefer.
it was okay but it just the flaver it just tasted so good oh and i took them to a birthday party and everyone loved them thank you.
I don’t feel this is a real copy of Dot’s but they are very good.
It is a good recipe but was a bit “bland” for my taste… I added about 1/4t of cayenne pepper and to me, that was the kick it needed… I found something called “Butter Rounds” by Snyder which are little balls of pretzel, I’m going to try this recipe with them tomorrow…