Uncle Bill's Light Vegetable Soup
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
- Servings: 12
- 4 cups vegetable broth or 4 cups chicken broth
- 8 cups water
- 4 tablespoons chicken soup base or 4 tablespoons vegetable bouillon cubes
- 2 tablespoons butter
- 1 large onion, chopped small
- 1 (15 ounce) can diced tomatoes, include juice
- 3 large carrots, peeled and sliced diagonally 1/8 inch thick
- 1 large yukon gold potato, peeled and diced into 1/2 inch cubes
- 3 large garlic cloves, finely chopped
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 2 teaspoons chili powder (optional)
- 1/2 teaspoon hot red pepper flakes
- 1 tablespoon dried dill weed
- 1/3 cup small shell pasta
- 3 large celery ribs, cut ino 1/2 inch pieces
- 1 cup frozen tiny peas
Recipe
- 1 in a large cooking pot, add broth, water and chicken soup base and bring to boil.
- 2 in the meantime, in a frying pan on medium-high heat, melt butter, add onions and saute for 5 minutes or until translucent.
- 3 add tomatoes and cook until reduced and sauce starts to thicken, about 10 minutes; set aside.
- 4 to the cooking pot, add carrots, potatoes, garlic, pepper, salt, chili powder, hot red pepper flakes, dried dill weed and pasta and cook until pasta is el dente, about 10 minutes.
- 5 add onion/tomato sauce, celery and tiny peas and cook for another 5 minutes.
- 6 adjust seasonings to taste.
- 7 serve soup hot.
- 8 refrigerate any unused portions.
- 9 you can use all water instead of chicken broth or vegetable broth. use 1 vegetable bouillon cube or 1 teaspoon of chicken soup base for each 2 cups of water.
- 10 you can also use a small penne pasta of your choice, or pearl barley, macaroni or basmati rice instead of small shell pasta.
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