Wednesday, February 10, 2016
Easy Vegetable Soup
Happy Soup Wednesday! The weather has gone from unseasonably warm to very chilly, so eating soup finally feels appropriate. It's also hard not to love a recipe that makes 12+ servings. We've been eating this for lunch all week and will probably still be eating it well into next week.
Recipe slightly adapted from Pasta Shoppe.
-2 28 oz. cans of Italian whole tomatoes, undrained, but dice the tomatoes
-1 bag frozen vegetable medly
-1 bag frozen Italian vegetables
-1/2 bag of frozen corn (12 oz. bag)
-1/2 bag frozen peas (12 oz. bag)
-1 can Rotel tomatoes (any variety)
-1 can cannellini beans, drained and rinsed
-3 cups vegetable broth
-Water, to fill the rest of the pot
-1 tablespoon onion salt
-1/2 teaspoon red pepper flakes
-2 teaspoons garlic powder
Combine all frozen vegetables in 8 quart stock pot and add the canned beans and Rotel tomatoes
Dice the Italian tomatoes and add the entire 2 cans of tomatoes with juice. Add the vegetable broth to the pot, then fill the pot with water until the liquid is just above the vegetable line.
Over medium-high heat, bring soup to a boil, season, and then reduce to a simmer for 30 minutes.
Adjust the seasoning if desired and serve with any toppings you'd like to add.
The original recipe for this soup called for adding pasta, but Dave thought it was great without it, so we left out the pasta. Overall, this soup had nice variety and good flavor. It was also incredibly low calorie for the portion that you got, so that was a bonus benefit as well. According to the original post this recipe also freezes well.