Baba's Vegetable Soup

When my grandmother was alive, she used to make her vegetable soup with ABC noodles.  If there was one tip I took from her, it would be to add tomatoes {canned or not} to the soup broth for added flavor and texture.  My husband always says that my best soups are ones made from the ingredients I have left in my fridge and this soup is no different.  Take a look...  

I started with this:

Since this soup was thrown together in a jiffy, all measurements are approximate:

½ red onion, chopped

1 clove garlic, minced

2 carrots, sliced

2 stalks celery, sliced

½ red pepper, chopped

Palmful of frozen edamame, shelled

Palmful of frozen corn

1 tablespoon Herbs de Provence

Salt and pepper to taste

2 quarts of organic vegetable stock

1 large can {28 ounces} tomatoes, pureed

2 bay leaves 
3/4 cup fresh parsley, chopped
Celery leaves, chopped 

Water to thin soup

Noodles of choice

The steps are simple:

• Saute raw veggies in olive oil until tender
• Add the liquids and tomatoes 
• Add the seasonings
• Simmer for at least 30 minutes
• Boil water in another pot and cook your favorite noodles according to the directions on the package
• Tip: Keep your noodles separate and add to soup before serving

I used these cute snowflake noodles to make our dinner more festive and season-appropriate... 

The final product: a healthy meal for a wet and chilly night.  

Enjoy your Thursday!