Alphabet Soup Recipe

alphabet soup in black bowl marked ENJOY with plate of saltines.

4.80 from 5 votes

Have a hankering for that Vegetable Alphabet Soup from your childhood? You can make it yourself, without the help of a can. Just good food.

Prep Time10

Cook Time17

Total Time27

Course: Soup

Cuisine: American

Diet: Vegan, Vegetarian

Servings: cups

Calories: 110kcal

Author: Jessica Fisher

Cost: $4.31

Equipment

heavy stockpot
wooden spoon
soup ladle

Ingredients

2 tablespoon neutral oil
½ onion chopped (about 1 cup)
1 clove garlic minced
6 to 8 cup vegetable broth
1 cup frozen corn kernels
1 cup frozen green peas
1 cup frozen green beans
1 carrots peeled and diced
8 oz tomato sauce
1 teaspoon dried dill
½ teaspoon paprika
pinch ground cayenne pepper
salt
black pepper
1 cup alphabet pasta

Instructions

In a large stockpot, heat the oil over high heat until shimmering. Add the onion and garlic and saute until the onion starts to turn translucent, 3 to 5 minutes. Watch for scorching.
Add the broth, to taste, scraping up any browned bits.
Add the corn, peas, green beans, carrot, tomato sauce, dill, paprika, cayenne, and salt and black pepper to taste. Bring to a low boil. (This may take up to 10 minutes.)
Add the pasta and cook until tender, another 7 minutes or so. Adjust the seasonings and serve.

Notes

Nutritional values are approximate and based on 1 cup.

Serving Suggestions: I like to serve soup simply with bread and butter or maybe a cheese plate on the side. It’s so simple and good, you don’t need much else, but sandwiches or salad are also a nice pairing

Shop Your Kitchen: There are so many different subs you can consider based on what you have.

Use whatever broth or stock you have on hand. I keep Better than Bouillon in the fridge for easy soup nights.
Add chopped potatoes or rice instead of the noodles.
Stir in cooked meat to make it more.
Use a different seasoning mix like Cajun or Italian to change the flavor profile.
Stir in salsa, pesto, or other favorite sauce to change the flavors.

To Make a Meal Prep: This soup makes for easy lunches during the week. Prep the recipe as directed, allow the steam to blow off. Divide the soup among six containers with lids. Cover and chill until ready to serve. Consume within 4 days.

Freeze Extra for Later: This soup freezes well. Cool it and divide into meal-size portions. Chill until very cold and then store the containers in the freezer for up to 6 weeks. Reheat from frozen in the microwave or pop out into a saucepan to reheat over the stovetop.

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or in the oven. If you store your leftovers in clear containers, they’re more likely to get eaten.

Nutrition