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How many of you remember your mom or dad opening a can of Campbell's vegetable soup for you when you were little? I still vividly remember the sound of the can opener popping the top off, seeing the orange grease on the inside rim of the can and watching it plop it into the soup pot to be heated. Minutes later I would be swirling my spoon in the soup trying to figure out which letter or number was which and trying to eat (or save, depending on the day) my favorites. I also remember actually finding it to be "fun food".

Well, no more Campbell's for me, thank you very much. Just look at the side of the can and look at all of those unnecessary ingredients. I can't even pronounce half of them! Surprise, surprise, I make my own, especially since this recipe takes no time to prepare, freezes beautifully and is perfect on cold winter nights. It's also a great choice when you're trying to get your kids to eat vegetables, but they're being resistant. I find soup in general to be a great way to get kids to eat and alphabet soup is especially fun for them because they can actually learn and participate in their meal. Kenya is just shy of 2 years old and can't spell yet, but he definitely took notice of all those recognizable letters that he's used to seeing in his books. He chugged this yummy soup like it was a glass of water. Need I say more!

[amd-recipeseo-recipe:682]

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Alphabet Soup (Serves 6)

Prep Time: 5 mins Cook Time: 25 mins

egg free

nut free

dairy free

Ingredients

  • 1 Tbsp olive oil
  • 1 Small Onion, finely diced
  • 1 Stalk Celery, finely chopped
  • 1 Large Carrot, finely chopped
  • 1 Yukon Gold or Waxy Potato, peeled and chopped
  • 1 Tsp kosher salt
  • 1 14 Oz. Can Diced Tomatoes
  • 1 32 Oz Box Vegetable or Chicken Stock
  • 1 Bay Leaf
  • 1/2 Cup Letter Pasta
  • 1/2 Cup Corn (I used frozen)
  • 1/2 Peas (I used frozen)

Preparation

1. Heat the oil in a medium sized pot and saute the onion, celery, carrot, potatoes and salt for 4 minutes.
2. Add the tomatoes, stock and bay leaf and bring to a boil. Cover, reduce and cook for 15 minutes.
3. 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.
4. Serve.
*Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.