Alphabet Vegetable Soup
A quick, hearty vegetable soup with alphabet pasta, beans, and frozen vegetables. High in fiber, plant-based protein, and low in saturated fat, it’s perfect for weeknight dinners, meal prep, or a freezer-friendly lunch. Ready in just 30 minutes, it’s a wholesome, kid-friendly soup everyone will enjoy.
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.
