A.B.C. Vegetable Soup Recipe

Name: A.B.C. Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. vegetable oil; 1/2 c. chopped onion; 1 clove garlic, chopped; 2 (14 1/2 oz.) cans chicken broth; 1 (28 oz.) can crushed tomatoes; 1/3 c. alphabet pasta; 1/2 c. parsley; 1 c. chopped broccoli; 1 c. chopped carrots; 1 c. sliced celery; salt and pepper to taste; 2 Tbsp. grated Parmesan cheese

Servings: persons

1 tsp. vegetable oil
1/2 c. chopped onion
1 clove garlic, chopped
2 (14 1/2 oz.) cans chicken broth
1 (28 oz.) can crushed tomatoes
1/3 c. alphabet pasta
1/2 c. parsley
1 c. chopped broccoli
1 c. chopped carrots
1 c. sliced celery
salt and pepper to taste
2 Tbsp. grated Parmesan cheese

1
Heat oil in a saucepan over medium heat.
2
Add onion and garlic and cook until the onion is soft, about 2 minutes.
3
Stir occasionally.
4
Add chicken broth, tomato, pasta and parsley to the saucepan.
5
Bring liquid to a boil; reduce heat and simmer for 10 minutes.
6
Add broccoli, carrots and celery to soup; cook 10 minutes.
7
Add salt and pepper to taste.
8
Sprinkle with Parmesan cheese if desired.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tsp. vegetable oil, 1/2 c. chopped onion, 1 clove garlic, chopped, 2 (14 1/2 oz.) cans chicken broth, and more.

Yes, A.B.C. Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A.B.C. Vegetable Soup

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