ABC Vegetable Soup


  • 1 tbsp. olive oil
  • 1 small onion, diced
  • 1/2 cup celery, finely chopped
  • 1 1/2 cups white or gold potatoes, peeled and cubed
  • 1 cup baby carrots, sliced
  • 1/2 cup green beans, fresh, frozen or canned, drained and rinsed
  • 2 (14 oz.) cans diced tomatoes
  • 1 cup Italian seasoned tomato sauce
  • 48 oz. vegetable or chicken broth
  • 1/2 cup dark red kidney beans, drained and rinsed
  • 1 bay leaf
  • 1 cup uncooked alphabet pasta
  • 1/2 cup corn, frozen or canned, drained and rinsed
  • 1/2 cup peas, frozen or canned, drained and rinsed
Heat the oil in a large pot. Sauté the onion, celery and potatoes for 4 minutes.

Add the carrots and green beans and stir, allowing to cook for an additional 5 minutes. Mix in the tomatoes, tomato sauce, broth, kidney beans and bay leaf. Cover and bring to a boil. Once boiling, reduce heat to medium low and cook for 10 minutes.

Bring the heat back to a boil. Add the pasta and cook for 5 minutes. Add the corn and peas and cook for an additional 5–6 minutes or until pasta is tender. Discard bay leaf and serve.

by The Savvy Kitchen