So, I know alphabet soup is usually toddler food.
Its right up there with bananas smeared with peanut butter and smiley-face-shaped sandwiches. I have a confession though: I might occasionally still like kid favorites.
Especially when they involve lots of veggies and fresh herbs (which I promise are in there even if it is hard to see the little flecks of green!).
Make this meal a little more grown-up-friendly by pairing this soup with Savory Thyme and Swiss Cheese Scones!
This soup is hearty and comforting, and full of the good stuff that we try so hard to get our kids to eat more of. (It is sort-of like the sister soup to my Spaghetti Ring & Meatball Soup!) And just 1 1/2 cups of alphabet-shaped noodles cooks up to be a lot of pasta, so little ones are as happy to eat it as you are to give it to them.
Give it a try because you might just find that you like kiddo food as much as I do. ;)
- 1½ cups (255 g) alphabet shaped pasta
- 1 tablespoon olive oil
- 1½ lbs (680 g) 95% lean ground beef
- 1 large onion, diced
- 5 cloves garlic, crushed
- 4 large carrots, peeled if not organic and chopped
- 1 (14 oz/400 g) can crushed tomatoes, with juices
- 10 oz (270 g) tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 8 cups (1.9 L) low-sodium beef or vegetable stock
- 1¼ teaspoons salt
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- ½ lb (225 g) green beans, trimmed and chopped into 1-inch pieces
- 5 oz (142 g) frozen sweet green peas, thawed
- 1 (15 oz/425 g) can sweet corn, rinsed and drained
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh oregano
- Cook the pasta to al dente according to the package directions; drain and set aside.
- Heat the oil over high heat in a large soup pot. Once hot, add the beef and cook until browned, about 6 to 8 minutes, stirring occasionally.
- Add the onion and cook 5 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly.
- Add the carrot, crushed tomato, tomato paste, Worcestershire sauce, bay leaves, stock, salt, dried oregano, and black pepper. Bring to a gentle boil, then cover the pot, turn the heat down to simmer, and cook for 10 minutes.
- Stir in the green beans, then simmer (covered) until all the vegetables are tender, about 10 to 15 minutes more, stirring occasionally.
- Once the vegetables are tender, stir in the cooked pasta, peas, corn, rosemary, thyme, and fresh oregano.