As a kid, one of my favorite foods was SpaghettiO’s. Since my peak SpaghettiO-eating age in the early 90s, we’ve learned a lot about how harmful foods are that contain high fructose corn syrup as well artificial flavors and preservatives. Sadly, my beloved childhood favorite is packed with all of the above. It would seem that as a concerned parent I won’t be giving my kids the opportunity and joy of saying, “uh oh spaghtettios” when their bright red little pastas go splat on the kitchen floor…
That was until Mommy got creative in the kitchen and invented Easy as ABC Soup. It’s actually a cross between a soup and a pasta dish, kind of like SpaghettiOs, and it’s quick and easy to make. Unsophisticated as it may seem, it’s good, healthy, and has become a favorite in our home. My only warning: if you make this for your kids, they (and maybe Daddy) might start spelling out messy, soupy words on the kitchen table!
Easy as ABC Soup
Prep Time: 10 minutes Cook Time: 25 minutes
Serves: 6 Serving Size: 2 Cups
- 2 tsp olive oil
- 1 small onion, diced
- 2 stalks celery, diced
- 1 C carrots, diced
- 2 cloves garlic, minced
- 1 tsp dry thyme
- 1/4 tsp dry tarragon
- 8 C vegetable broth
- 1 28 oz can fire roasted diced tomatoes
- 16 oz unseasoned tomato sauce
- 1 C alphabet pasta
- 1 16 oz bag frozen mixed vegetables (peas, carrots, corn)
- 1 tsp agave nectar
1. Dice your onions, celery, and carrots and add to a large pot with 2 tsp of olive oil. Sauté over medium heat until the vegetables begin to soften, without browning, for about 5 minutes.
2. Add your minced garlic, thyme, and tarragon to the pot and sauté for another minute.
3. Pour your diced fire roasted tomatoes, tomato sauce, and vegetable broth into the pot and bring to a simmer. Be sure to get fire roasted tomatoes because they make such a difference in the flavor of this dish!
4. Add 1 Cup of alphabet pasta to the simmering soup. Return to a simmer and continue to cook on low heat while maintaining a simmer for about 15 minutes, or until the pasta becomes soft and cooked through. Be sure to stir your soup every few minutes so that the pasta doesn’t stick and burn to the bottom of the pot (I’ve totally done that)!
5. For the final step, pour the frozen vegetables into the pot and stir in 1 tsp of agave nectar. Return the soup to a simmer and continue to cook for another 3 minutes. Then you’re ready to serve.
* I typically serve this dish with whole grain toast and a side salad for a complete weeknight meal!