In a large stockpot, heat the oil over medium-high heat. Add the Frozen vegetables & saute for about 5-10 minutes. Add the garlic & cook for 1 minute longer or until the garlic is fragrant. Sprinkle the flour over the vegetables. Cook, constantly stirring, for an additional minute. Slowly stir in the chicken broth & bring to a boil. Reduce the heat & simmer, partially covered, for 10-15 minutes.