I know, I know…soup in the summer? Most people might not think about making soup when the weather becomes warmer, but there is something comforting about soup on a rainy day no matter what the temperature may be. I, along with my children are outdoors a lot when the weather is nice and we suffer from seasonal allergies that make us stuffy and congested this time of year. A hot bowl of soup is soothing when you have been blowing your nose or coughing all day. It has been rainy and damp here lately so I decided to make a big, huge pot of this Alphabet Vegetable Soup. I love the veggies and my children love the alphabet pasta:) This veggie packed recipe does make a ton of soup! I always make this with the intentions of freezing quite a bit of it or serving a large group of people. I love freezing this homemade soup in big mason jars, so if someone does get sick, all I have to do is pull this out of the freezer and warm it up. What your favorite soup to freeze?
- 8 oz. alphabet pasta, cooked and set aside
- 1 1/2 Tbsp. extra virgin olive oil
- 1 large onion, chopped small
- 1 bag of baby carrots, chopped small
- 4 celery stalks, chopped small
- 2 cloves of garlic, minced
- 1 (28 oz.) can crushed tomatoes
- 16 cups water
- 1 Tbsp. basil
- 1/2 tsp. pepper
- 2 tsp. seasoned salt
- 2 Tbsp. beef bouillon
- 12 oz. bag frozen chopped green beans
- 1 1/2 cups frozen peas
- 2 large potatoes, peeled, diced and cooked separately
- 2 bay leaves
- In a large stock pot, heat olive oil on medium high heat and saute the carrots and celery for a few minutes.
- Then add the onion and the garlic and saute for a few more minutes.
- Add the tomatoes, water, salt, pepper, basil, beef bouillon and bay leaves.
- Give it a good stir, cover and bring to a boil.
- Turn to low and simmer for 1 hour.
- Meanwhile, cook the potatoes until just tender, drain and set aside.
- Cook pasta according to package directions, rinse and set aside.
- When the hour is up, add the peas and beans and let simmer for 15 more minutes.
- Turn off heat, add the pasta and the potato and stir.
- Add more salt and pepper to taste.
- Remove the bay leaves and serve with a sandwich or fresh bread.
- *If freezing, let the soup cool to room temperature, put in large mason jars, airtight plastic containers or a plastic freezer bag, label and freeze. Make sure you leave room in the container for the soup to expand as it freezes.
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