- 4 – 32 oz chicken broth
Great way to use up fresh veggies!
- 1 – 15 oz tomato sauce
- 1 stick butter
- ½ onion, diced
- ½ c celery, diced
- 1 ½ c carrots, diced
- 1 small zucchini, diced
- ¾ c cauliflower, chopped
- 1 ½ c broccoli, chopped
- 2 medium potatoes, diced
- 2 c green beans, chopped
- 2 ears of corn, removed from cob
- 2 c small sea shell pasta
The remaining ingredients
- Couple pinches of salt
- Pepper, to taste
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
In a large pot, melt butter. Cook onions, celery and carrots until onions are translucent. Add chicken broth & remaining veggies (zucchini, cauliflower, broccoli, potatoes, green beans & corn) and stir well. Add salt, pepper, soy sauce, Worcestershire & tomato sauce and stir well. Simmer on medium-low heat for approximately 45 minutes, stirring occasionally.
Lastly, add pasta and continue to simmer about 15 minutes longer until pasta is al dente.
*This makes a LOT of soup (approximately 18 servings). Great to freeze for easy, quick future meals.
*This could easily be adapted to suit your tastes with or without any of the veggies I’ve used or those of your own choosing. I’ve used all fresh veggies but you could substitute frozen or canned, if needed. Also, you could add chicken or beef to make it an even hardier meal. To make it a ‘true’ vegetarian meal – use vegetable broth instead of chicken broth.
Dice celery, onion & carrots and saute in butter
Dice zucchini, cauliflower & broccoli
Peel & dice potatoes and chop fresh green beans
Cut corn kernels off of two ears of corn
Add all ingredients to soup pot and simmer for approximately 1 hour
Add sea shell pasta the last 15 minutes of simmering
Plenty left to freeze for future use!