About This Recipe
After School Soup is a quick-cooking vegetable-based soup designed for simple preparation using basic ingredients. This recipe yields a versatile broth soup that can be ready in under 30 minutes.
Why You’ll Love This Recipe
- Requires minimal active cooking time
- Uses common pantry and refrigerator ingredients
- Allows flexible vegetable substitutions
- Provides balanced nutrition in single-bowl format
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup frozen peas
- 1 cup small pasta (such as ditalini)
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Step by Step Instructions
- Heat olive oil in large pot over medium heat.
- Add onion, carrots, and celery. Cook 5 minutes until softened.
- Stir in garlic. Cook 1 minute until fragrant.
- Pour in vegetable broth and diced tomatoes with juices.
- Add oregano. Bring to simmer.
- Stir in pasta. Cook 8-10 minutes until pasta is al dente.
- Add frozen peas. Cook 2 minutes until heated through.
- Season with salt and pepper. Serve immediately.
FAQ
Can I use chicken broth instead?
Yes, chicken broth can substitute vegetable broth 1:1.
What pasta alternatives work?
Any small soup pasta (orzo, stars) or rice can be used with adjusted cooking times.
How can I add protein?
Add canned beans (rinsed) or cooked chicken during last 5 minutes.
You Must Know
- Overcooking pasta causes mushiness in leftovers
- Underseasoned broth requires salt adjustment at end
- Adding frozen vegetables early causes overcooking
- High heat causes rapid broth evaporation
Storage Tips
- Refrigerate in airtight container up to 4 days
- Freeze without pasta up to 3 months
- Reheat gently on stovetop with added broth if needed
- Pasta absorbs liquid during storage – add broth when reheating