Alphabet Vegetable Soup

Updated: Feb 7


Growing up, I loved it when my mom would heat a can of my favorite vegetable soup for my lunch. One of the reasons I liked it so much was because it had alphabet pasta swimming around. As I ate, I would try to gather all of the correct letters in my spoon to spell my name. Sometimes it wasn't so easy. To my memory, this version is pretty darn close. A subtle tomato broth loaded with vegetables and alphabet pasta. This soup is so good and comforting. Kids love it, and so do grown-ups!


Ingredients for Alphabet Vegetable Soup:


6 cup chicken broth, preferably homemade or vegetable stock

1 cup tomato juice

1 cup finely chopped onions

1 cup small-diced carrots

1 cup small diced potato

1 cup of frozen corn

1 cup cut string beans, about 4 ounces

3/4 cup alphabet pasta

1/2 cup small-diced celery

3 grapeseed oil

3 teaspoons tomato paste

Kosher salt

black pepper


Time-Saving Tips: Prepare all of the vegetables in advance. Cook the soup a day in advance up to adding the corn and alphabet pasta. Once reheated, add the rest of the ingredients.


Let's see what we need.

Let's make some soup.


Heat the oil in the pot. Add the carrots, onions, and celery. Season with salt and pepper and cook until vegetables start to soften; this will take about 5 minutes. Add the tomato paste and cook for two minutes; stir in the broth, tomato juice, and beans.


Cook until the vegetables are getting tender and add the frozen corn and pasta and simmer until cooked.



It's ready! Alphabet Vegetable Soup is so yummy, fun, and healthy for you. Now that is pretty much a perfect bowl of goodness. I promise everyone will love it, and you might even feel like a kid again.


Enjoy!


Alphabet Vegetable Soup:


  • 6 cup chicken broth, preferably homemade or vegetable stock

  • 1 cup tomato juice

  • 1 cup finely chopped onions

  • 1 cup small-diced carrots

  • 1 cup small diced potato

  • 1 cup of frozen corn

  • 1 cup cut string beans, about 4 ounces

  • 3/4 cup alphabet pasta

  • 1/2 cup small-diced celery

  • 3 grapeseed oil

  • 3 teaspoons tomato paste

  • Kosher salt

  • black pepper

  • Heat the oil in the pot. Add the carrots, onions, and celery. Season with salt and pepper and cook until vegetables start to soften; this will take about 5 minutes. Add the tomato paste and cook for two minutes; stir in the broth, tomato juice, and beans.

  • Cook until the vegetables are getting tender and add the frozen corn and pasta and simmer until cooked.

  • Time-Saving Tips: Prepare all of the vegetables in advance. Cook the soup a day in advance up to adding the corn and alphabet pasta. Once reheated, add the rest of the ingredients.

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