2 cups College Inn® Chicken or Garden Vegetable Broth

3 cups cut up Vegetables (4 cups for a thicker soup)

1 or more Accent Flavor ingredients

Salt and black pepper, to taste

Optional Toppings


  • Butternut squash cubes
  • Frozen peas
  • Canned corn, drained
  • Fresh or canned carrots, sliced
  • Kale leaves, packed
  • Spinach leaves, packed

Accent Flavors

  • 1 to 2 tsp. Sriracha
  • ½ fresh jalapeno pepper
  • 8 to 10 fresh basil leaves
  • 8 to 10 fresh mint leaves
  • 1 tsp. grated fresh ginger
  • 1 clove garlic
  • 1 tsp. cider vinegar
  • 1 tsp. reduced sodium soy sauce

Some Recommended Combinations 

  • Peas + Mint
  • Corn + Jalapeno
  • Carrots + Ginger
  • Kale + Garlic and Basil


  1. Bring broth, choice of Vegetable and Accent Flavor to a boil in a medium saucepan.

  2. Cover and simmer until vegetables are tender.

  3. Purée with an immersion blender or transfer slightly cooled ingredients to a blender; purée until smooth. Season with salt and pepper, as desired. Add more broth to adjust consistency, if desired.

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