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Asharae Kroll

Simple Vegetable Soup

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

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

Method
 

  1. Cook pasta according to package directions, rinse in cold water to stop the cooking. Add 1 Tbs olive oil, stir, and set aside.
  2. 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.
  3. Add broth and tomatoes and bring to a boil. Reduce heat and simmer 20-30 minutes. Add oregano, and salt and pepper to taste.
  4. 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!)
  5. I store leftover soup and noodles separately so the noodles don't get too soggy in the fridge.