A tomato-based vegetable alphabet soup might just be the thing to introduce young eaters to the joys of soup. And for adults, it’s a mild, comforting bowl of nostalgia.
This simple and tasty soup is a fresher version of the canned type you may have eaten as a child. It’s quick, too — start it about 30 minutes before you want it served.
If you have leftovers of the soup, you’ll find that much of the broth will be absorbed by the noodles. Add water as needed, then correct the seasoning with additional paprika, dill, and salt if needed.
Is anyone too old for alphabet noodles? I hope not, but you prefer, substitute tiny pasta rings (annelini), pasta stars, or orzo for the alphabets.
Complete the meal: For a perfect “nursery meal” (lunch or dinner), serve with vegan grilled cheese sandwiches, cut into strips for dipping. A platter of raw veggies with a tasty dip rounds the meal out nicely.
Recipe adapted from The Vegetarian Family Cookbook. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 1 tablespoon olive oil
- 2 medium carrots, peeled and cut into small dice
- 2 medium potatoes, peeled and cut into small dice
- 1/2 cup alphabet noodles
- 1 vegetable bouillon cube
- 1/2 teaspoon paprika
- 1/4 teaspoon dried dill
- 1 cup frozen green peas, thawed
- 1 cup diced ripe tomato or canned diced tomatoes (about half of a 14-ounce can), or more if desired
- Salt to taste
- Heat the oil in a medium saucepan. Add the diced carrots and sauté for 5 minutes over medium heat.
- Add the potatoes, alphabet noodles, bouillon cube, paprika, dill, and 4 cups water. Bring to a slow boil, then lower the heat and simmer gently, covered, for 15 minutes, or until the carrots and potatoes are tender.
- Add the peas and tomatoes (feel free to increase the amount of tomatoes for a more tomato-y soup) and simmer for 5 minutes longer. Add a little more water if the broth is crowded. Cook just until heated through, then serve at once.
If you like this classic comfort soup, you might also enjoy …
See lots more delicious vegan soups & stews.