The Perfect Broth Veggie Soup
Savory combination of fresh veggies, herbs and spices, canned tomato products, extra virgin olive oil and orange. Anelli Sicilian No 60A (small pasta circles) are cooked separately and added at end of soup cooking time!
Makes Approx. 33-1/2 cups
Fat = 1/2 cup to 33-1/2 cups soup = .015 % fat. That constitutes low fat to me.
Ingredients:
16 c. water
12 oz. bag fresh baby carrots – washed and cut into bite-size pieces (unless tiny, then cook whole)
12 oz. bag snipped whole green beans – washed and cut into 1 inch lengths
4 stalks celery, including leaves if you have them, washed and sliced 3/8 inch wide
1 lg. Vidalia onion – cut in half from top to bottom, cut off ends, peel, then cut into 1/2 inch squares
3 T. salt (it’s a lot of water to salt so this is not too much)
1 T. garlic powder
1 T. onion powder
1 T. smoked paprika
1 T. dried basil
1 T. dried tarragon
1 t. dried oregano
1/2 t. ground allspice
15 oz. bag froz. petite peas
14.5 oz. can stewed tomatoes, whole can – cut into smaller pieces – I used HUNT’S
15 oz. can tomato sauce – used HUNT’S
28 oz. can FLora brand San Marzano Whole Tomatoes In Tomato Juice, including liquid from can – remove whole tomatoes and cut into 1/2 inch dice
1 c. orange juice concentrate (not watered juice)
1/4 c. extra virgin olive oil
1/4 c. veg margarine
approx. 9 c. water – salt generously
2 c. dry pasta – I used La Molisana Anelli Sicilian – NO. 60A (pasta circles), or use elbow macaroni
INSTRUCT:
1- In extra-large soup pot combine water with fresh veggies.
2- Add salt followed by herbs and spices. Stir.
3- Bring to boil, partially cover, lower heat to a small boil, then cook almost tender.
4- Add frozen peas, tomato products, orange concentrate, olive oil and margarine. Stir.
5- Continue to cook till fresh veggies are tender to your liking – tip: hard veggies do not texture well in any soup, so taste test for texture as it cooks.
6- Now to the pasta: In extra-large saucepan, bring salted water to a full boil.
7- Add pasta, stirring to make sure none stick to bottom of pan or stick together.
8- Continue to cook, at a full boil, stirring occasionally till tender-soft.
9- When soup is DONE, add cooked pasta, stirring to disperse.
10- Remove from heat and either wait till warm enough to pack in covered containers and refrigerate till ready to use, or let set at room temperature till ready to reheat and serve now.
Notes: The reason we cook the veggies in water before adding the canned ingredients is to cook the fresh ingredients faster unencumbered by thickened canned products. Ever try to cook rice in gravy? It takes forever and the rice never plumps up with enough water as it should.
We cook the pasta separately, because the pasta cooking in the soup absorbs too much of the soup broth and also takes a lot longer to cook!
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