Skip to content

Kitchen Sink Soup Formula


Ingredients

1 tablespoon olive oil

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped onion

1 cup sliced carrot

1 cup sliced carrot

½ cup sliced celery

½ cup sliced celery

2 cloves garlic, minced

2 cloves garlic, minced

4 cups low-sodium vegetable broth

4 cups low-sodium vegetable broth

1 (15 ounce) can red kidney beans, rinsed and drained

1 (15 ounce) can red kidney beans, rinsed and drained

1 (16 ounce) can diced tomatoes, undrained

1 (16 ounce) can diced tomatoes, undrained

4 ounces elbow macaroni

4 ounces elbow macaroni

1 (8 ounce) can tomato sauce

1 (8 ounce) can tomato sauce

1 ½ cups drained canned peas

1 ½ cups drained canned peas

2 tablespoons red wine vinegar

2 tablespoons red wine vinegar

¼ teaspoon salt

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon ground black pepper

½ cup shredded Cheddar cheese

½ cup shredded Cheddar cheese

Directions

Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more.

Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more.

Stir in broth, beans, tomatoes, pasta, and tomato sauce. Bring to a boil. Reduce heat and simmer, covered until pasta is tender, about 20 minutes. Add peas and vinegar. Cook, uncovered, until peas are heated through, 2 to 3 minutes more. Season with salt and pepper. Serve soup topped with cheese.

Stir in broth, beans, tomatoes, pasta, and tomato sauce. Bring to a boil. Reduce heat and simmer, covered until pasta is tender, about 20 minutes. Add peas and vinegar. Cook, uncovered, until peas are heated through, 2 to 3 minutes more. Season with salt and pepper. Serve soup topped with cheese.

Cook’s Note:

You can use any low-sodium broth you prefer, such as beef or chicken. Feel free to use any kind of canned beans, pasta, vegetable instead of canned peas, and any cheese you like.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *