Go Back

Simple Vegetable Soup

Asharae Kroll
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1 yellow onion diced
  • 4 medium carrots sliced
  • 2 jalapeños diced and seeds removed
  • 1/2 bell pepper diced (use a yellow one if you're looking to make this soup pretty)
  • 3 cloves garlic minced
  • 1 7 oz can green chilies
  • 1 15 oz can diced tomatoes with juice
  • 1 32 oz carton of chicken or vegetable broth
  • 1/2 lb pasta we used elbow pasta
  • 1/4 tsp oregano
  • Salt and pepper to taste
  • Optional: Garnish with parsley

Instructions
 

  • Cook pasta according to package directions, rinse in cold water to stop the cooking. Add 1 Tbs olive oil, stir, and set aside.
  • While the pasta is cooking, heat oil and butter in a large stock pot over medium heat. Add carrots and peppers, cook about 3 minutes. Add onion, green chilies, and jalapeños, and cook about 5 more minutes or until tender. Add garlic, cook for one minute.
  • Add broth and tomatoes and bring to a boil. Reduce heat and simmer 20-30 minutes. Add oregano, and salt and pepper to taste.
  • Place noodles in bowls, ladle soup over the top, and serve. Garnish with parsley if you wish (or if you have leftovers in your fridge like me!)
  • I store leftover soup and noodles separately so the noodles don't get too soggy in the fridge.