Homemade Alphabet Vegetable Soup
Homemade Alphabet Vegetable Soup is a delicious spin on your fave canned soup - it's also freezer-friendly and ready in 30 minutes!
Servings: 4 servings
Calories: 225kcal
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 medium-sized white potato, chopped
- 1 tsp Italian seasoning
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp pepper
- 1 can kidney beans, rinsed and drained
- 6 cups vegetable broth
- 1 (796mL) can diced tomatoes
- 1 cup dried alphabet pasta
- 1 package frozen vegetables
Instructions
- Rinse potatoes well under running water to remove excess starch.
- In a large, deep pot, heat olive oil over med-high heat. Add onions and garlic, sauteeing for 30 seconds, then add potatoes, Italian seasoning, bay leaves and salt & pepper. Saute for 5 min, stirring often.
- Add the rest of the ingredients and bring to a boil. Simmer on medium-low heat for 30 minutes, stirring often, until pasta is cooked through. Remove bay leaves, then serve and enjoy!
Video
Notes
Substitute the kidney beans for black beans, pinto beans or chickpeas.
There's no need to thaw the frozen vegetables before adding them to the soup.
Store any leftovers in the fridge for up to 5 days in glass containers or mason jars, then reheat in the microwave or on the stovetop.
Freeze this soup after it's cooled for up to 4 months. Defrost in the fridge overnight then microwave or reheat directly from frozen.
Nutrition
Calories: 225kcal | Carbohydrates: 41g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 2032mg | Potassium: 422mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4356IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 3mg