"This is my mother's vegetable soup recipe. I like to make a big batch on Sundays when I have plenty of time to cut and chop all the vegetables. Then, during the week, I dish up a bowl and reheat it for dinner in no time flat. It really comes in handy after I've been working out and I'm too tired to cook a big meal." -Dorothy Duder, Burbank, Calif.
2 tablespoons olive oil
2 cups chopped onion
5 garlic cloves, minced
2 cups chopped celery (about 4 stalks)
2 cups (2-inch) cut green beans (about 1/2 pound)
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup thinly sliced carrot
1 medium zucchini, halved lengthwise and sliced (about 1 cup)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
4 (14 1/4-ounce) cans fat-free beef broth
1 (15-ounce) can kidney beans, drained
4 cups chopped seeded tomato
2/3 cup uncooked elbow macaroni (about 3 ounces)
1 (8-ounce) can no-salt-added tomato sauce
2 cups shredded green cabbage
3/4 teaspoon salt
3/4 teaspoon black pepper
1 cup grated Parmesan cheese
How to Make It
Heat oil in a stockpot over medium-high heat. Add onion and garlic; sauté 2 minutes. Stir in celery and next 9 ingredients (celery through kidney beans). Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add tomato, macaroni, and tomato sauce. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pasta is done. Add cabbage, salt, and pepper; cook 5 minutes or until cabbage wilts. Serve with cheese.
Note: Refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to 3 months.
This was outstanding! I used veggie broth instead of beef broth and parsley instead of basil (was all out of basil). Leftovers for days! I skipped the parmesan cheese too because the soup by itself has so much flavor!
I confess, I always improvise recipes a bit. :) We made it healthier & also heartier by excluding beef broth (used 8 c water, and relied on seasonings for flavor), excluded corn (inflammatory, causes stuttering in two people in our family), excluded kidney beans (harder to digest, could have added black or pinto; chose not to this time), added red pepper, 8 oz mushrooms, more carrot, zucchini, surprisingly, less garlic, some "tri-tip seasoning" that adds lots of flavor (makes up for the water vs broth). THE KEY: Blended 2 cups, returned to pot, then 2 cups more (depends on how big of a batch) with about 1/3 cup walnuts. Added an incredible creaminess to the soup, good fats & energy. We're trying to eat vegetarian at least a few main meals a week (our grocery bill is TOO high, and just watched Forks Over Knives & Food, Inc. - eye opening! Everybody could use a little less meat :) ). Tossed in a little tofu for the A bood types in our fam, and some stew meat for my Os = happy family!
This recipe is great. I added about a half pound of lean chopped stew meat to make it a beef-vegetable soup. I substituted 1 large chopped potato for the zucchini and a package of frozen peas for the kidney beans. I can take or leave the parmesan. The soup is just wonderful and full of flavor. I'll make this again and again.
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