Time: 30 minutes
Okay, I realize that the only ABC in here is “O,” but I couldn’t find a decent alphabet pasta at the supermarket (although there are quite a few online if anyone wants to split a 12 pack.)
But still! This is homemade alphabet soup, the kind Andy Warhol might make a painting of. The kind that you used to spell out your name and the name of your cats with when you were a kid. The kind my mom used to put in an omelet! Although I still haven’t found anyone else who grew up on that particular delicacy.
It’s a really really really really really really simple, tomato-based vegetable soup. It’s not especially innovative, but it does exactly what Alphabet Soup is supposed to do — it hits the spot! Everyone needs a basic recipe like this.
I love using yukon gold potatoes since they don’t need to be peeled, but if you’re using russets then peel them first — the texture will be better. Also, if you’re like me and don’t have alphabet pasta, you can use tiny shells, wheels, orzo or macaroni.
2 teaspoons olive oil
1 small onion, diced small
2 stalks celery, tops removed, thinly sliced
2 cloves garlic, minced
1 cup baby carrots, in 1/2 inch slices
3/4 pounds yukon gold potatoes, in 1/2 inch dice
1 teaspoon dried thyme
1/4 teaspoon dried tarragon
6 cups vegetable broth
1/2 teaspoon salt
1 cup dried small pasta
1 teaspoon agave syrup
16 ounces tomato sauce
1 cup frozen peas
Preheat a 4 quart soup pot over medium heat. Saute onion and celery in the oil with a pinch of salt until soft. Add garlic and cook until fragrant, 30 seconds or so.
Add carrots, potatoes, thyme, tarragon, vegetable broth and salt. Cover and bring to a boil. Once boiling, lower heat to a simmer, add pasta and cook until pasta and vegetables are soft, about 10 more minutes.
Add agave, tomato sauce and frozen peas and heat through (5 minutes or so.) Remove from heat. It tastes better the longer you let it sit, but give it at least 10 minutes. Taste for salt and seasoning, and serve.
How cute is this!!! Love it!
Why do entree recipes call for sugar? I can’t stand the added sugar. This is lunch or dinner, not dessert. Have fruit for dessert. I used to go out to the backyard to get green beans to “snack on.” I could pick black raspberries and red raspberries when they were in the warm, morning sunshine. We weren’t farmers…we had a garden in our backyard. We had the plants I mentioned; and we had lettuce, radish, cucumber, broccoli, peas, cauliflower. We had a strawberry patch and crab apples. It was a good childhood for someone who did not have a lot of animal protein upon which to depend. My parents had 6 children, but we had so much when we had our garden, and my Grandma’s garden (she lived next to us). I realize that Vegan is so much more than just “eating your vegetables.” It’s about morality.
A touch of sweet often cuts the acid in tomato recipes.
Elise is correct. And all you have to do is eliminate the sugar. It’s not that hard. Please remember that not everyone has the same eating requirements as you.
Seriously the BEST soup ever!
I am not sure why the need for agave, I guess the canned stuff was sweet? My kids have knowledge of sweet soups so I just omitted it. I have not eaten canned in so long I cannot remember it at all. Very nice soup I will make often though. I omitted potatoes and carrots and used a bag of frozen mixed vegetables too. Just what I had already.
no knowledge of sweetened canned soups, sorry. If in transition off canned soups though for the kids, I would say use the sugar though, or they may not like it. I just did not need too. Sorry I asked even only to answer myself LOL> long tiring day. I will happy to have the leftovers for this for tomorrow’s lunches. OH and I used macaroni, only pasta shape I can find in organic.
I’ve been making the soup for a couple of years now… or an idea of it. I don’t like celery or peas so I omit them and add zucchini and mushrooms instead. It is an excellent soup to have on hand for the week. I sometimes add the agave, and sometimes not, depending on the acidity of the canned tomatoes. It doesn’t make the soup sweet to add it, but can round out the flavor if the tomatoes need it.
I realize that i am commenting on a recipe from 5 years ago, but i just wanted to say I make this all the time for my little squish and she LOVES it…. and so does the entire family. My 17 year old sister will eat the whole pot if i turn my back for a second. Love love all that you do Isa, and can’t wait for Modern Love Brooklyn!!!!
I also realize I’m commenting on an old recipe. BUT I went to 6 different stores looking for alphabet pasta. FINALLY I found some at Whole Foods, it appears that it is new there. I am going to cook this recipe with a group of 4th graders, and they are going to have so much fun!