Why Soup?

Soup is one of the most forgiving and flexible meals out there. It’s nutrient-dense, cost-effective, and perfect for meal prep. Plus, it’s an excellent way to use up leftover veggies, forgotten bags of frozen veggies, and pantry staples. When you make it yourself, you control the ingredients, so it’s a healthier alternative to store-bought versions loaded with sodium, fat, and preservatives.

Essential Tools

The Magic of a Rice Cooker

Most people associate rice cookers with, well, rice. But this humble appliance is also a fantastic tool for making soup! It’s easy to use, requires minimal supervision, and helps lock in flavors by gently simmering your ingredients to perfection. Whether you’re living in a small apartment, a dorm, or just prefer a low-maintenance cooking method, a rice cooker is your new best friend. 

GreenPan Rice Cooker

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Other must-have tools are:

• Cutting Board & Knife – For easy chopping. We love BlauKe bamboo cutting boards and Global knives. 

• Wooden Spoon – Stirring without scratching surfaces

• Glass Containers – Perfect for storing leftovers

Essential Ingredients

Forgotten Frozen Vegetables

Frozen vegetables are a fantastic addition to homemade soup because they are affordable, nutritious, and incredibly convenient. Unlike fresh produce, which can be costly and time-consuming to prep, frozen veggies come pre-washed, pre-chopped, and ready to use—eliminating the need for extensive slicing and dicing. Nutritionally, they are just as beneficial as fresh vegetables, if not more so in some cases, because they are flash-frozen at peak ripeness, preserving their vitamins and minerals. This means you still get plenty of fiber, antioxidants, and essential nutrients without worrying about spoilage. Plus, keeping a variety of frozen vegetables on hand ensures you always have the building blocks for a hearty, nourishing soup, no matter what’s in your fridge.

Cascadian Farm Fruit & Vegetables

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Other must-have ingredients are:

• Low Sodium Vegetable Broth (or chicken broth)—For fast flavor

• Miso Paste—For flavor and gut health

• Canned Beans—For plant based protein. We love Eden Foods beans. 

Soup Recipes for the Rice Cooker

These recipes are not yet posted on our website. They are still in the test kitchen stage but I wanted to share them and let you give them a whirl! 

Vegetable Minestrone | serves 4

INGREDIENTS
3 tablespoons extra virgin olive oil
1 small yellow onion, small dice (about 1 cup)
2 cloves garlic, minced
1 cup baby tomatoes, halved
1 bag Cascadian Farms frozen mixed vegetables
1 small sweet potato, skin on, small dice (about 1.5 cups)
1 tablespoons dried oregano
1 15 oz can white beans, drain and rinsed
2 1/2 cups water, more if needed
2 1/2 cups vegetable broth, low sodium (more if needed)
2 cups kale, leafy or lacinato, rough chop
salt, to taste
pepper, to taste

METHOD
1. Prep onion, garlic, tomato, and sweet potato.
2. Set the rice cooker to “slow cook” and add oil and all prepped vegetables. Sauté for 2-3 minutes until colors are vibrant. 
3. Drain and rinse beans and add to the rice cooker..
4. Add water and broth and let cook for 30-40 minutes. 
5. Rough chop kale and add to the rice cooker making sure that it’s covered so it wilts.  Let sit, covered, for 3-5 minutes so kale wilts. Then salt and pepper to taste. 

Reinvented Miso Soup | serves 4

INGREDIENTS
5 cups water
1 bag Cascadian Farms frozen mixed vegetables
1 cup shiitake mushroom, thinly sliced
4 scallions, thinly sliced
1 block firm tofu, drained, pressed then cut into 1/2" cubes
4 tablespoons mellow white miso, dissolved in 1/2 cup warm water
tamari soy sauce, to taste

METHOD

1. Set the rice cooker to “slow cook” and add Cascadian Farms frozen vegetables, mushrooms, and scallions. Let cook for 20 minutes. 
2. To prepare the tofu, remove it from its packaging and drain the liquid. Place the block on a plate or cutting board and wrap it in a clean kitchen towel or a few layers of paper towels. Set a heavy object, like a cast-iron pan or a plate with a weight, on top and let it sit for at least 10 minutes to press out excess moisture. Once the tofu is pressed, unwrap it, cut it into cubes, and add to the rice cooker.
3. Add the miso paste to a small bowl or cup, then add 1/2 cup of warm water. Use a spoon or whisk to stir until the miso is completely smooth and free of lumps. Once fully dissolved, pour the mixture into the rice cooker. Avoid boiling miso, as high heat can destroy its beneficial probiotics and alter its flavor.
4. Let the soup cook for another 3-5 minutes then add tamari to taste.

Lemon Dill Chicken Soup | serves 4

INGREDIENTS
1 chicken breast, boneless, cut into large pieces
1 lemon, juiced, to clean chicken
salt, to clean chicken
2 tablespoons extra virgin olive oil
3 cloves garlic, rough chop
1 small yellow onion, thinly sliced
1 bag Cascadian Farms frozen mixed vegetables, 1/2 moon (about 1 cup)
2 1/2 cups water
2 1/2 cups chicken broth, low sodium
1 small bunch dill, tied
1 lemon, halved, juiced then placed in pot
salt, to taste

METHOD
1. Set the rice cooker to “slow cook” and add oil, garlic and onions. Sauté for 2-3 minutes until tender and slightly golden. 
2. To clean chicken, coat with salt and lemon juice, rinse under cold water and pat dry with a paper towel. Add it to the rice cooker.
3. Add water, broth, dill and lemon and let cook for 30-40 minutes. 
4. Remove the dill and discard. Then remove the chicken breast and shred into bite size pieces; put back into the rice cooker and let cook for another 10 minutes. Add salt to taste.

Making soup in a rice cooker is a game-changer for anyone who wants healthy, homemade meals with minimal fuss. Whether you’re battling a busy schedule or just craving a warm, nourishing meal, these soups will have your back. So grab your rice cooker and get chopping—your future self will thank you!