Homemade Alphabet Vegetable Soup
This homemade alphabet vegetable soup recipe is easy, satisfying, hearty, and flavorful. Not only is this soup made in one pot, it keeps perfectly for lunches all week. Use your favorite vegetables and small shaped pasta, like alphabet pasta.
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 3 cloves3 cloves3 cloves Garlic, cloves
- 1 cup1 cup1 cup Onion, sweet, diced
- 1 cup1 cup1 cup Carrots, sliced
- 1 cup1 cup1 cup Celery, sliced
- 1 tsp1 tsp1 tsp Salt
- .5 tsp.5 tsp.5 tsp Black Pepper, freshly ground
- .5 tsp.5 tsp.5 tsp dried Basil
- .5 tsp.5 tsp.5 tsp Dried Parsley
- .5 tsp.5 tsp.5 tsp dried Oregano
- 3 Tbsp3 Tbsp3 Tbsp Tomato Paste
- 111 White Potatoes, medium, peeled & chopped (about 1 heaping cup)
- 6 cups6 cups6 cups Chicken Broth (Low Sodium)
- 1 cup1 cup1 cup Green Beans, chopped
- .5 cup.5 cup.5 cup Corn
- .5 cup.5 cup.5 cup Green Peas
- 28 oz28 oz28 oz Diced Tomatoes, (1 28 oz can)
- 111 Bay Leaf
- 1 cup1 cup1 cup Alphabet Pasta, dry
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat the olive oil over medium heat in a 5 quart or larger pot of dutch oven, like this one. Add the onion, garlic, salt, pepper, parsley, basil, and oregano. Stir and cook for 5-7 minutes to allow the onion to soften. Add the tomato paste and stir together. Let it cook for 1 minute.
- Add the broth, potatoes, vegetables, diced tomatoes, and bay leaf. Bring to a boil, then add the dry pasta. Cover and let the soup simmer for 30 minutes. Remove the bay leaf.
- Serve the soup warm, top with fresh parmesan, if desired. Leftovers stay fresh in the refrigerator for up to 1 week.
Notes
Make Ahead & Freezing Instructions: This soup can be made up to 1 week in advance. To reheat, pour into a pot over medium heat and cook until warm. You may need to add extra broth to leftovers as the pasta and potato will absorb the liquid. Soup can also be frozen for up to 3 months. Allow the soup to cool prior to freezing. Vegetables: You need around 4 cups of frozen or fresh vegetables. Spices: If you don't have basil, parsley or oregano, then you can substitute it with 1 Tablespoon of Italian seasoning.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Nut Free Shellfish Free Soups Sugar FreeThis is our estimate based on online research. | |
Calories: | 200 |
Fat: | 4 g |
Carbohydrates: | 27 g |
Protein: | 13 g |
Cholesterol: | 0 g |
Sodium: | 616 mg |
Fiber: | 4 g |
Sugars: | 7 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.