My husband’s grandma Katie makes this delicious Vegetable Soup. It’s seriously the best on a cold winter day. She even adds little ring noodles to the soup, perfect addition! While I haven’t gotten the recipe from her, I did take to my kitchen to re-create it. And I must say, it’s pretty spot on. So I give you… Vegetable Soup! Just like grandma used to make!
This one, as with many of my recipes, is easily adaptable. Sometimes I include lima beans, sometimes I don’t. Sometimes I throw in potatoes, sometimes I don’t. The type of vegetables you include is up to you. And I sure there are many different vegetables that would work great in here.
- 2 tablespoons butter
- 2 cups onions, chopped
- 1 cup celery, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Salt and Pepper to taste
- 3 - 14 1/2 ounces cans reduced-sodium chicken broth
- 1- 28 ounce can diced tomatoes
- 2-3 tablespoons tomato paste
- 3/4 cup small ring noodles
- 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (chopped in small pieces)
- Melt butter in a large stockpot or dutch oven over medium heat. Add onions, celery, garlic, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent.
- Add chicken broth, tomatoes and their juice, tomato paste, and 3 cups water. Bring mixture to a boil. Reduce heat to a simmer. Cook uncovered for 20 minutes.
- Add vegetables to pot and small ring noodles. Cook uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired.
- Enjoy! Let cool before storing or freezing.