Vegetable Soup from Grandma MaryAnn

4 large portions or 8 small

32 oz./4 cups veggie broth
4 cups water
4 carrots, scrubbed and sliced (leave peels intact for better nutrition) (optional)
3 medium potatoes, scrubbed and chopped (leave skin intact for better nutrition)
3 tomatoes, chopped
2 celery stalks, sliced
2 cloves garlic, chopped
1 large onion, chopped
8 oz./1 cup frozen soup veggies: green beans, corn, peas, carrots
3/4 cup organic ketchup
2 Tbsp chick it seasoning (see misc. under recipe index) or bouillon of choice
2 bay leaves
2 tsp salt
2 cups pasta of choice (such as orzo or macaroni), pre-cooked separately

In a large soup pot at medium heat, saute onions, carrots and celery in a bit of water. Alternately you can throw everything in and cook until it’s all done (about an hour). I like to add in order of time to cook if I’m not in a hurry: onions, carrots, celery, wait., then broth, water, seasonings, potatoes, tomatoes, garlic. last would be soup veggies and ketchup. Place cooked noodles or orzo pasta into soup bowls and ladel soup over to serve.

Healthy Facts February Vegetable Soup

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