The Pioneer Woman Tasty Kitchen
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Vegetable Soup With Pasta

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A hearty vegetable soup with pasta that is perfect on a cold, winter’s night. Includes stove top or crockpot directions.

Ingredients

  • ¼ cups Butter
  • 1 whole Medium Yellow Onion, Diced
  • 4 whole Large Carrots, Peeled And Chopped
  • 2 whole Celery Stalks, Chopped
  • 10 whole Button Mushrooms, Sliced
  • ½ whole Red Pepper, Medium Chop
  • ½ whole Orange Pepper, Medium Chop
  • 2 cloves Garlic, Pressed
  • ½ heads Cabbage, Medium Chop
  • 1 cup Frozen Peas
  • ¼ heads Cauliflower, Medium Chop
  • 1 whole Small Zucchini, Medium Chop
  • 1 cup Green Beans, Medium Chop
  • 1 can Crushed Tomatoes, 8 Oz Can
  • 8 cups Vegetable Stock Or Chicken Stock
  • 1 can Tomato Paste (6 Oz Can)
  • 3 cups Water
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 1 Tablespoon Dried Parsley Flakes
  • 1 Tablespoon Dried Thyme
  • 1 Tablespoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 2 whole Bay Leaves
  • 3 cups Cooked Pasta - Mini Shells, Macaroni, Or Other Cooked Al Dente To Package Directions

Preparation

Stove top directions:
In a large stock pot or soup pot, over medium high heat, combine butter, onion, carrots, celery and mushrooms. Cook, stirring occasionally, until onions are translucent and carrots are slightly tender. Add all the remaining ingredients, except the pasta, and bring to a boil. Reduce heat to low and simmer for 2 hours. Add cooked pasta within the last 15 minutes of cooking time. Adjust seasonings with additional salt and pepper, to taste. Remove bay leaves before serving.

Substitute any of the vegetables listed with any of your favorites. You can also substitute cooked wild rice for the pasta for another delicious variation.

Crockpot/slow cooker directions:
In a small saucepan, over medium high heat, combine butter, onion, carrots, celery and mushrooms. Cook, stirring occasionally, until onions are translucent and carrots are slightly tender. Transfer to a large crockpot. Add all the remaining ingredients, except the pasta, and cook for 5-6 hours on high, or 7-8 hours on low. Add cooked pasta within the last 30 minutes of cooking time. Adjust seasonings with additional salt and pepper, to taste. Remove bay leaves before serving.

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zina on 12.18.2012

This is a very tasty, hearty soup. I would cut down on the black pepper, though; but that’s a personal preference, and I omitted the cauliflower instead adding 1/2 can of corn and 1/2 can of black beans which I had leftover from another recipe. This soup is very adaptable.

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