Homemade Alphabet Vegetable Soup (Edit recipe)

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.

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This 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.

by Christina

View original recipe

Serves: 8

Ingredients

2 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, cloves
1 cup Onion, sweet, diced
1 cup Carrots, sliced
1 cup Celery, sliced
1 tsp Salt
.5 tsp Black Pepper, freshly ground
.5 tsp dried Basil
.5 tsp Dried Parsley
.5 tsp dried Oregano
3 Tbsp Tomato Paste
1 White Potatoes, medium, peeled & chopped (about 1 heaping cup)
6 cups Chicken Broth (Low Sodium)
1 cup Green Beans, chopped
.5 cup Corn
.5 cup Green Peas
28 oz Diced Tomatoes, (1 28 oz can)
1 Bay Leaf
1 cup Alphabet Pasta, dry

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Process

Cook Mode

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.