Today we whipped up a simple and tasty vegetable soup. This is the kind of soup that is perfect on a rainy, cool day, and utilizes whatever fresh or frozen veggies you have on hand. It’s exactly what you want to eat when you’ve maybe been overindulging in junk food or perhaps need to detox after several days of binge eating Thanksgiving foods!

We started our soup with a combo of fresh, frozen, and canned ingredients. And to really make our soup “shine” we used some awesome star shaped pasta in it.

Ingredients:

2 Cups Frozen Vegetables (we used 1 cup peas, 1 cup corn)
1 onion (diced)
2 carrots (shredded)
1 can Italian tomatoes (don’t drain!)
1 box vegetable broth
About 1/2 box pasta

Check out these awesome star shaped pasta noodles. Brady was so impressed!

Brady asks for me to buy him a carrot practically every time we go to the store.

Using the box grater to shred the carrots is such a fun activity for kiddo helpers.

To make this simple soup, we started by cooking up our onions in a big pot in some olive oil. Once they were tender, we tossed in the frozen vegetables. Then we threw in the carrots and cooked them for about a minute. Next, we added the entire can of tomatoes (juice and all) and the entire box of vegetable broth. We brought the whole pot to a boil and then added about half the box of pasta. We turned down the heat a bit and let everything cook for about 10-15 minutes (until the pasta was tender.)

This soup thickens as it sits and the pasta absorbs the liquid. If you want your soup soupier, add less pasta. If you want it thicker, add more pasta. Either way, you can’t go wrong with these flavors.

Nolan- caught eating vegetables and he doesn’t have a clue. A win for mommy!

Vegetable Souper Stars! Easy, peasy, yum.