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Alphabet Soup
Want something classic and comforting for lunch this winter season? Why not learn how to make your very own alphabet soup from your childhood?
Prep Time
5 mins
Cook Time
1 hr
Servings:
8
Calories:
135 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 Tablespoon butter
- 1 Cup white onion (finely diced)
- 1 Tablespoon garlic minced
- 1-2 teaspoon Italian seasoning
- One diced tomatoes 28 ounce can
- 7-8 Cups vegetable broth
- 2 russet potatoes peeled and cut into 1/2 inch cubes, large
- 2 Cups vegetables frozen
- 1 Cup alphabet pasta dry
- salt to taste
- black pepper to taste
Instructions
- Melt the butter in a large pot over medium high heat. Add in the onions, and fry until softened and translucent.
- Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds.
- Add the canned tomatoes, vegetable broth and potatoes to the pot. Bring to a low simmer, then reduce the heat and cover.
- Cook for 40-45 minutes or until the diced potatoes are tender.
- Stir in the frozen vegetables and cook for 10 minutes more.
- Add the alphabet pasta and cook for another 5-7 minutes until pasta and vegetables are tender.
- You can always add more broth if the soup is too thick at this point. Taste and add salt and pepper as desired.
- Garnish with fresh sprigs of parsley and serve with your favorite soup crackers.
Cup of Yum
Notes
- You can use fresh vegetables, simply add them in when you cook the potatoes and adjust the cook time accordingly. However the frozen vegetable mix in this soup make it so easy.
- When you use tomatoes they can stop the cooking process of the onions and even potatoes. If this is a common problem for you, leave the tomatoes out until the point that you add in the frozen vegetables and simply cook your potatoes in the broth. I always make sure my onions are completely cooked when making a tomato based soup.
- You can use fresh vegetables, simply add them in when you cook the potatoes and adjust the cook time accordingly. However the frozen vegetable mix in this soup make it so easy.
- When you use tomatoes they can stop the cooking process of the onions and even potatoes. If this is a common problem for you, leave the tomatoes out until the point that you add in the frozen vegetables and simply cook your potatoes in the broth. I always make sure my onions are completely cooked when making a tomato based soup.
Nutrition Information
Calories
135kcal
(7%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.4g
(2%)
Trans Fat
0.1g
(5%)
Cholesterol
4mg
(1%)
Sodium
883mg
(37%)
Potassium
493mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2851IU
(57%)
Vitamin C
18mg
(20%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 135
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 883mg | 37% |
| Potassium | 493mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2851IU | 57% |
| Vitamin C | 18mg | 20% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.