Alphabet Vegetable Soup is a favorite among kids and parents alike. This soup is loaded with vegetables and is a perfect kid-friendly recipe for Meatless Mondays.
The vegetables that I chose for this recipe are kid-tested and kid-approved time and time again. This recipe frequents my menus at my school month after month during the cooler months, and the kiddos always gobble every last bite.
You really can use any type of pasta you want in this recipe, but I would suggest staying with something small like; ditalini, pastina or mini shells. I found these alphabet noodles in the international foods aisle of my local grocery store.
Gather your ingredients. You can use any vegetables you have in your fridge, but these veggies are a winning combination every time!
1 32oz vegetable stock, or 4 cups homemade vegetable stock
1 15oz can petite diced tomatoes – you can use regular dice tomatoes, but the petite dice are perfect for little mouths
2 carrots, finely diced
1/2 yellow onion, minced
2 stalks celery, minced
1 zucchini, finely diced
1/2 red bell pepper, minced
1/2 green bell pepper, minced
1 russet potato, skin removed and finely diced
1 lb alphabet pasta
3 tbsp butter
1 tbsp olive oil
3 tsp salt
1 tsp black pepper
1 tsp garlic powder
Cook pasta according to package directions. Drain and set aside.
Meanwhile, in a large stockpot over medium-high heat, heat butter and oil until shimmering.
Add all vegetables except tomatoes and stir to combine, and mix into the oil and butter. Season with salt and pepper. Cook until the onions are translucent and the veggies start to soften – about 10-12 minutes.
Add tomatoes and vegetable stock and give a good stir, being sure to scrape up the bottom of the pot.
Reduce heat to low and let simmer 40-50 minutes until the vegetables are soft.
When ready to serve, add cooked pasta and stir. The soup will look very thick when you add all of the pasta, and not so soupy, but this is the way that I have found the kiddos like it best.
Serve alongside a grilled cheese or just as it is!