This Alphabet Vegetable Soup is a wholesome, comforting meal that’s perfect for busy weeknights.
Packed with fiber-rich vegetables, plant-based protein from beans, and heart-healthy olive oil, it’s both nourishing and satisfying.
Quick to prepare and freezer-friendly, this easy, low-saturated-fat soup makes an ideal option for meal prep, offering a warm, flavorful bowl that kids and adults alike will love.
Alphabet Vegetable Soup
Equipment
- 1 large deep pot
- 1 Cutting board
- 1 Chef’s knife
- 1 Wooden Spoon
- Measuring spoons
- Measuring cups
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 medium white potato chopped
- 1 tsp Italian seasoning
- 2 bay leaves
- 1 tsp salt
- ½ tsp black pepper
- 1 can 15 oz / 425 g kidney beans, rinsed and drained
- 6 cups vegetable broth
- 1 can 28 oz / 796 mL diced tomatoes
- 1 cup dried alphabet pasta
- 1 package approx. 12–16 oz / 340–450 g frozen mixed vegetables
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients and equipment. Wash the potato thoroughly under running water to remove any dirt or excess starch. Dice the onion into small, even pieces for uniform cooking, and mince the garlic cloves finely. This prep ensures that all vegetables cook evenly and release their flavors into the soup.
- Heat the Olive Oil: Place a large, deep pot over medium-high heat. Add 1 tablespoon of olive oil and let it warm for about 30 seconds. The olive oil acts as the base for sautéing and adds a subtle, heart-healthy flavor to the soup.
- Sauté Onions and Garlic: Add the diced onions to the heated olive oil and stir occasionally for 1–2 minutes until they begin to turn translucent. Next, add the minced garlic and continue to sauté for 30 seconds, allowing the garlic to release its aroma without burning. This step builds the foundational flavor for the soup.
- Add Potatoes and Seasonings: Once the onions and garlic are fragrant, add the chopped white potato to the pot. Sprinkle in 1 teaspoon of Italian seasoning, 2 bay leaves, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir everything together, coating the potatoes with the seasoning. Let the mixture cook for 5 minutes, stirring frequently, until the potatoes start to soften slightly and the spices bloom.
- Incorporate Beans and Broth: Add the rinsed and drained kidney beans to the pot, followed by 6 cups of vegetable broth. Stir gently to combine. The beans provide plant-based protein, making this soup both filling and nutritious.
- Add Diced Tomatoes: Pour in 1 can (28 oz / 796 mL) of diced tomatoes with their juices. Stir well to evenly distribute the tomatoes throughout the soup. This adds natural sweetness, acidity, and additional fiber to your dish.
- Bring Soup to a Boil: Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Simmering allows all the flavors to meld together while preventing overcooking.
- Add Alphabet Pasta: Slowly stir in 1 cup of dried alphabet pasta. Make sure the pasta is fully submerged in the liquid so it cooks evenly. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Incorporate Frozen Vegetables: Add the frozen vegetable mix directly into the simmering soup. There’s no need to thaw them first—frozen vegetables cook quickly and retain their nutrients. Stir gently to distribute them evenly throughout the soup.
- Simmer Until Tender: Cover the pot partially with a lid and let the soup simmer for about 25–30 minutes. Stir occasionally to prevent sticking. The potatoes and pasta should be tender, and the flavors should be well combined. This slow simmering ensures a rich, hearty, and comforting soup.
- Remove Bay Leaves: Once the soup is fully cooked, carefully remove the bay leaves. These impart a subtle, aromatic flavor but are not meant to be eaten. Discard them before serving.
- Taste and Adjust Seasoning: Taste the soup and adjust seasoning as needed. Add extra salt or pepper if desired. This final adjustment ensures a perfectly balanced flavor in every spoonful.
- Serve and Enjoy: Ladle the hot soup into bowls and serve immediately. It pairs beautifully with a slice of crusty bread or a fresh side salad. This hearty, nutritious soup is perfect for a quick dinner, lunch, or as a make-ahead meal for the week.
- Storage Tips: Store any leftovers in airtight containers or mason jars in the fridge for up to 5 days. For longer storage, allow the soup to cool completely, then freeze for up to 4 months. Reheat in the microwave or on the stovetop, either directly from frozen or after defrosting in the fridge overnight.
Notes
- Substitute kidney beans with black beans, pinto beans, or chickpeas for variety in flavor and texture.
- There’s no need to thaw frozen vegetables before adding—they cook quickly and retain nutrients when added directly.
- For a thicker soup, mash a few of the potatoes before serving.
- Adjust the Italian seasoning to your taste or try adding fresh herbs like thyme or parsley.
- This soup is naturally gluten-free if you use gluten-free pasta.
Chef’s Secrets For Perfect Soup
The key to a rich, flavorful alphabet vegetable soup is building a solid flavor base.
Sautéing onions and garlic first allows their natural sweetness and aroma to infuse the oil, creating a depth of flavor that carries throughout the soup.
Don’t rush the simmering step; allowing the potatoes, beans, and pasta to cook slowly ensures that all ingredients meld together beautifully.
For added richness, drizzle a little olive oil just before serving, which enhances the texture and adds a silky finish without increasing saturated fat.
Serving Suggestions To Enjoy Soup
This hearty alphabet vegetable soup pairs wonderfully with simple, fresh sides.
A slice of crusty whole-grain bread or garlic toast complements the warmth and heartiness of the soup.
For extra protein and crunch, sprinkle roasted seeds, such as pumpkin or sunflower seeds, on top.
A light side salad with a lemon vinaigrette brightens the meal.
For kids, consider serving the soup with a grilled cheese sandwich—the playful alphabet pasta makes this both fun and nourishing.
Storage Tips For Freshness
To maintain freshness and flavor, allow the soup to cool completely before storing.
Keep it in airtight glass containers or mason jars in the refrigerator for up to five days.
If freezing, portion the soup into meal-sized containers and label with the date—it will stay delicious for up to four months.
When reheating, you can do so on the stovetop over medium heat or in the microwave, stirring occasionally to ensure even warming.
Frozen soup can be reheated directly without thawing for convenience.
Frequently Asked Questions
1. Can I use different types of beans?
Yes! Kidney beans can easily be substituted with black beans, chickpeas, or pinto beans. Each variety adds a slightly different flavor and texture but maintains the protein-rich, hearty nature of the soup.
2. Do I need to thaw the frozen vegetables?
No need. Adding frozen vegetables directly to the simmering soup works perfectly. They cook quickly and retain most of their nutrients and vibrant color when added straight from the freezer.
3. Can I make this soup vegan or gluten-free?
Absolutely! This soup is naturally vegan since it uses vegetable broth and plant-based ingredients. To make it gluten-free, simply choose a gluten-free alphabet pasta.
4. How can I thicken the soup?
For a thicker consistency, mash some of the cooked potatoes in the pot with a potato masher before serving. You can also simmer uncovered for a few extra minutes to reduce excess liquid.
5. Can I meal prep this soup for the week?
Yes! This soup is perfect for meal prep. Store portions in the fridge for up to five days or freeze for up to four months. It reheats well on the stove or in the microwave, making it a convenient and healthy option for busy days.
