Alphabet Soup (Serves 6)

Prep Time: 5 mins Cook Time: 25 mins

egg free

nut free

dairy free


  • 1 tablespoon 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 teaspoon kosher salt
  • 1 14 ounce can diced tomatoes
  • 1 32 ounce box vegetable or chicken stock
  • 1 bay leaf
  • 1/2 cup letter pasta
  • 1/2 cup corn (I used frozen)
  • 1/2 cup peas (I use frozen)


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.