Simple Vegetable Soup

Simple Vegetable Soup

Hello Friends! Did you know that today is World Food Day? This day is set aside to promote awareness and action for those who suffer from hunger. Something I love about this year specifically is the call for action to make healthy and sustainable diets more affordable and accessible to everyone.

I am partnering with @convoyofhope to share a recipe with you all in hopes that it will bring further awareness to the hunger crisis plaguing much of our globe, but also give you an action step.

Should you choose, you can click THIS LINK and donate $10 to feed a child for an ENTIRE MONTH! Isn’t that incredible? I know the problem is huge and spans way further than $10, but every little bit helps.

I do hope that you consider to donate. But please, not because you feel guilty. Donate because you love food and cooking and family and you want others to get to experience those things. Donate because you can actually be a part of the solution to a worldwide crisis.

This is not a sponsored post, but I feel very honored that Convoy of Hope asked me to be a part of this campaign. I am so thankful to get to use this space to impact something that deeply matters.

The recipe I am sharing is for a very simple, very affordable vegetable soup. The recipe makes a ton (approx. 4 quarts) so you can have some to freeze or give away, but by all means feel free to half it.

 

YOU WILL NEED:

  • 1 bunch of celery (approx 6 stalks), sliced approx 1/4″ thick
  • approx 8 carrots, peeled and sliced into little circles
  • 1 white or yellow onion, diced
  • 2-3 tbs olive oil
  • 3 (14 oz) cans diced tomatoes (I prefer petite diced, but use what you can find)
  • 64 ounces (8 cups) vegetable or chicken stock
  • 1 tsp salt (or more if you prefer)
  • 1 cup uncooked pasta of your choice (I suggest elbow); or, sub any leftover grain you have on hand such as brown rice (I used leftover Trader Joe’s Harvest Grain Blend in the photo above)
  • 1 cup frozen peas

 

TO MAKE:

  1. Start by sautéing the diced carrot, onion, and celery in the olive oil until the onion is translucent (approx. 5 minutes)
  2. Add the 3 cans of diced tomatoes, salt, frozen peas, and 64 ounces of stock and let this simmer for about 20 minutes if you can (or longer!)
  3. Bring to a boil, then add the cup of uncooked pasta**
  4. Allow the soup to boil as the pasta cooks to al dente (approx 7 minutes) then lower the heat to a simmer
  5. Serve alongside warm bread or grilled cheese sandwiches and enjoy

**if using leftover brown rice or rice from the freezer, just add it in at the end; still allow the soup to come to a boil for a few minutes, then switch to a simmer and add the rice

 


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