![]() ![]() ![]() Looking for tomato soup options that don’t have as many carbs? Try our creamy tomato soup with basil or Italian-style beans and greens instead.Like Bert, Garfunkel, and Thelma, elbow macaroni is best known as half of a beloved duo. Serve with a simple side salad, crackers like buckwheat cheddar or parmesan rosemary, or toasted French bread. I like to use freshly ground black pepper for the best flavor. Taste and season with additional salt and pepper, if desired. The pasta should be cooked through so that is is al dente, not mushy. Stir in the pasta and continue to boil for about 7 minutes. Continue to cook until the potatoes are tender, about 15-20 minutes. Stir in the basil.īring the mixture to a boil over medium heat. That’s the beauty of this soup – it’s never the same twice! Step 2 – Combine Ingredients and CookĪdd the canned tomatoes with their liquid, corn, green beans, carrots, rinsed and drained beans or black-eyed peas, potatoes, and chicken stock to a large stock pot. Note that you can use any combination of veggies that you have on hand to make this recipe. Measure out all of the remaining ingredients as listed on the ingredients list. Frozen vegetables can be added frozen, or defrosted – keep reading through to the end of this article for more information. If you are using canned carrots, drain them. Try to keep the pieces uniform, so they will cook evenly. Peel and dice the potatoes and carrots, and dice or chop them as desired. Peel and chop the carrots until you have 3/4 cup total.ĭrain the black-eyed peas or beans and rinse with cold water. If you are using fresh green beans, trim the ends and cut them into 2-inch pieces. Tag on Instagram and hashtag it #EatFoodal Cooking By the Numbers… Step 1 – Prepare Vegetables and Measure Remaining Ingredients With just 10 minutes of prep time, it practically cooks itself. And you’ll probably be able to make it without taking an extra trip to the grocery store. ![]() Simply make the soup, cool it to room temperature, and store it in airtight individually-sized containers so you can grab and go on your way out the door in the morning.īrimming with vegetables, this recipe does not skimp on flavor, even when fresh produce isn’t in season. Including this recipe in your meal prep for the week will provide you with a week’s worth of lunches. Want to make this meal vegetarian? You can do this easily, by substituting vegetable stock for the chicken stock that’s called for in the recipe. It’s so much better than going out to lunch. I love having enough leftovers to make a simple lunch with a side salad and a hunk of crusty bread the following day. But you can also serve smaller portions as an appetizer if you are having a dinner party. I like to serve this dish for dinner because it is hearty enough to fill you up. The pasta is cooked until it’s tender, and then your soup is ready to serve. They cook in the soup, and soak up the delicious flavors that you’ve already built. When the soup is nearly done, you add the elbow noodles to the mix. You let all of the ingredients cook together, so their flavors can meld and create something wonderful. Peel and chop your root vegetables.Įverything except for the pasta is added to the pot in one go, so you can bring it all to a rolling boil in one step. If you’re going with fresh veg, trim the green beans and cut the corn off the cob. So, let’s chat about just how easy this recipe is to make. It’s no wonder one-pot meals are so popular! They are so filling and satisfying, without requiring a ton of prep work.Īs someone who is only serving two people at the end of the work day, it’s nice to have a big batch of soup that can be enjoyed for dinner, and then eaten again for lunch the next day. This means there’s fewer dishes to clean up when you’re done, which I think we can all appreciate.Īfter all, less mess means quick cleanup in the end!ĭo you love making one-pot dishes? I sure do. I have to tell you that the best part of this recipe is not only the flavor, but the fact you can make it in one pot. It’s comforting and warming, and light enough to enjoy year round. Have fresh vegetables on hand? Those are perfect in this soup, too! ![]() This dish is loaded with all the goodness of pasta and frozen and canned produce that you probably already have in your freezer and cabinets, and simple herbs and spices that you’re almost guaranteed to have on your spice rack. If you are running low on easy lunch or dinner ideas that are healthy and delicious, make this incredibly easy vegetable pasta soup. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |