Frozen veggies work great for low effort soup. Use the ones you have as I’ve found most veggies work with most other veggies flavor-wise, especially in soup. If you want more bite, add beans and/or mushrooms. And root veggies/potatoes add more substance, texture, and starch for natural thickening if you want something that’s not just broth and bits. You know what flavors you like so just go from there. Consider adding soy sauce or liquid aminos if you’re looking for more umami and salt.

A quick and easy one I do all the time for lazy days is: boxed broth, frozen carrots and peas. Celery (easy to chop even when sick), chop an onion into quarters (they soften and break apart, no need to slice and dice) some kind of root veg like turnip (quarter it, or if you get baby turnip just throw in whole) and mushrooms (get them pre sliced for minimum work) then a couple of tablespoons of Italian dry spice blend, salt, pepper.

And yeah as I mentioned, if you can get someone to shop you baby versions of the veg you gotta chop, you can skip that and just throw them in whole~

And for those of you that eat meat, just add chicken to that above recipe instead of mushrooms (or both!) and boom, chicken soup .

Edit: one thing is don’t use frozen soft veg like a Brussels sprouts, they get gross and mushy very fast. Stick to harder veg like carrot, potato, etc. Leafy greens (except Kale because it’s leathery when raw) almost always turn to mush when cooked in liquid.