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Updated: Nov 1, 2021

I might be all grown up, but alphabet vegetable soup is still one of my all time favorites. I made this soup with veggies from my crisper(including a bit of cabbage I had left over), but a bag of frozen mixed vegetables is an excellent substitute. No rules, just yum.


1 cup alphabet pasta

2 cloves garlic, minced

1 onion, diced

2 celery stalks, sliced

2 carrots, diced

1.5 tsp dried Italian seasonings

3 Tbsp tomato paste

6 cups vegetable broth(I used "No Beef flavored vegetable broth)

15 oz can diced tomatoes

12 oz V8 or tomato juice

1 tsp salt

1 cup potatoes, small cubes or diced

1 cup green beans, sliced into 1" pieces

1 cup chopped cabbage (optional)

1 can corn or 1 cup frozen

1 cup frozen peas


1. Cook alphabet pasta to al dente per package directions, drain and set aside.

2. In a large stockpot/Dutch oven over medium-high heat with a little oil, sauté garlic, onions, celery and carrots until softened, approximately 5 minutes. Add tomato paste and Italian seasonings and continue to sauté another minute to release aromatics.

3. Add broth, canned tomatoes, V8 juice, salt, potatoes and green beans(and cabbage if using). Bring to boil, cover and reduce heat to medium-low then simmer for 15 minutes.

4. Add corn, peas and cooked alphabet pasta. Return to boil and simmer for another 2 to 3 minutes. Season with salt and pepper to taste.

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