Alphabet Soup
Submitted by bmilz
Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.
YIELD
2 servingsPREP
15 minCOOK
35 minREADY
50 minThis veggie-forward soup builds flavor from a double-bouillon base (chicken and beef cubes) that simmers with carrots, rutabaga, celery, and onions until they’re just tender.
Barley and alphabet pasta cook separately, then get stirred in at the end so they don’t soak up all the broth or turn mushy.
A cornstarch slurry thickens the soup just enough to give it body without making it gloppy.
Pro Tips
- Cook pasta separately: Boiling the barley and alphabet noodles in separate pots, then cooling them before adding, prevents them from absorbing too much broth and keeps the soup from getting starchy.
- Tender, not mushy: Simmer the root vegetables until they’re fork-tender but still hold their shape; overcooking turns them to mush.
- Thickening control: Mix the cornstarch with cold water before adding it to the soup, then let it simmer for a minute to activate; this gives you a silky, clear thickener.
Ingredients
Directions
In soup pot, add water and bouillon.
Bring to boil; simmer, covered, 15 minutes.
Add carrots, rutabaga, celery, and onions; simmer 15 minutess or until tender but not mushy.
Separately cook, rinse, drain, and cool barley and alphabet pasta; set aside.
After veggies are tender, add tomatoes, peas, and green beans.
Simmer an additional 5 minutes stir in cornstarch and water.
Allow soup to thicken slightly and add barley and pasta.
Heat only long enough to warm all ingredients.
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