Whether you’re a parent seeking to enthrall picky eaters or an adult yearning for nostalgia, this soup is your ticket to a cherished, comforting meal. Thin with broth, as necessary, if the pasta soaks up too much liquid.Fresh vegetables, aromatic herbs, and playful alphabet pasta harmonize within a simmering pot, offering a delightful medley of flavors in each spoonful. To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through. Leftovers will last in an airtight container in the fridge for 4-5 days or in the freezer for 3-4 months. Since this soup is already loaded with protein, carbs, and veggies, it’s a pretty balanced meal on its own but I do love to bulk it up with some bread and/or a salad. Serve alphabet soup with a sprinkle of parmesan, a handful of monterey-jack, and a dollop of sour cream. Spice it up. If you prefer a kick of heat, try sprinkling in red pepper flakes or cayenne pepper.Use other pasta. Any small pasta shape will work.If ground beef isn’t your thing, use tofu, chickpeas, shredded chicken, Italian sausage, or ground turkey. Keep in mind the firmer veggies need to be added first while the softer veggies can be added later. Add more veggies. Pretty much anything goes! Try sweet potato, bell peppers, peas, spinach, zucchini, mushrooms, etc.I love this alphabet soup as is but it’s also super customizable if you want to switch things up. Make sure you taste and re-season so the soup is just right for you! Season to taste. I started with 1 teaspoon of salt but then ended up adding quite a bit more.Use frozen veggies. You can use fresh green beans and corn or even canned varieties, but I prefer to use frozen since there’s no prep involved AND they still taste fresh.If you use a fattier beef you will probably want to drain any excess grease after you cook it. Use 80/20 lean ground beef which is tender but not too greasy. Here are a few ways to keep this soup quick, easy, and delicious! If you really can’t find any alphabet shaped pasta or you don’t feel like taking the time to look for/order it, feel free to use any small shaped pasta! Tips Sour Cream and Monterey-Jack Cheese – highly recommended for serving!.Parmesan Cheese – melted into the soup for a much needed sharp, nutty, salty flavor.Alphabet Pasta – no need to cook first since the pasta cooks directly in the soup!. Green Beans and Corn – use frozen green beans and corn for easy prep and perfectly tender textures.Russet Potato – a great way to bulk up any soup! Peeled and cubed for a yummy fluffy texture.Beef Broth and Tomato Juice – a flavorful and slightly sweet base.Italian Seasoning, Salt, and Pepper – a simple blend of seasonings that adds so much sweet, earthy flavor.Garlic – adds a subtle nutty kick of flavor.Yellow Onion, Carrot, and Celery – the classic “mirepoix” veggie trio used in soup to add flavor, color, nutrients, and texture.Ground Beef – use 80/20 so the meat is tender but not overly greasy.This hearty, yet healthy soup is absolutely PACKED with good for you veggies and spices. Who’s with me? This homemade version is about 1,000,000 times better than the canned variety, but have no fear, because it’s *almost* as easy as cracking open a can of soup. Alphabet soup brings me back to my childhood.
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