Make this easy Vegetable and Stars Soup recipe with whatever veggies you have on hand under 30 minutes, definitely it will a delicious spin on your favorite canned soup ! Nourishing and light, it’s perfect for warming up on cold nights.
This vegetable soup recipe is cozy, healing, and warming – just the thing for cold nights, days when you’re craving a healthy reset, or any time you’re feeling a bit under the weather. Using the ingredients I had in my pantry – vegetable broth ( Aneto Broth), canned tomatoes, dried herbs, and vinegar – I transformed this jumble of vegetables into an amazing soup! No matter what produce I have on hand, this easy vegetable soup always comes out delicious.
It’s healthy, it’s comforting and 1,000 times better than what you’ll get in a can! Full of flavor and so easy to make you can’t go wrong with a big warm bowl of vegetable and stars soup.
WHAT BROTH CAN WE USE IN VEGETABLE AND STARS SOUP?
You can use homemade broth or store-bought broth in this recipe.
Here, I’m use Aneto Vegetable Broth but you can use Aneto Chicken Broth or Fish Broth too. I personally love this Aneto Broths as its prepared with the best and freshest natural ingredients and, of course, no additives, no concentrates, no dehydrates, no preservatives and no added flavorings. Just as you would make it at home.
WHAT VEGETABLES SHOULD I USE?
You can put whatever vegetables you like in this soup, from seasonal fresh veggies to frozen. Here’s a list of what I used;
- carrots
- celery
- tomatoes
- potatoes
- green beans
- corn
- peas
- yellow onion and garlic
HOW TO MAKE VEGETABLE AND STARS SOUP?
Making this soup recipe is so easy,
- Prep your ingredients. Be sure to rinse the potatoes well under running water to remove the excess starch.
- Saute onion and garlic. Before you add the onion, be sure that the oil in the pan is hot.
- Add tomatoes, seasonings, and a bay leaf or two. Stir in mixed vegetables, celery, potatoes and herbs. You’ll saute the ingredients for a few minutes to soften them slightly before you add the remaining ingredients.
- Add the broth and bring everything to a boil. Then add uncooked stelline pasta.
- Simmer on medium-low heat for 30 minutes, stirring often, until the pasta is cooked through.
- Remove bay leaves, then serve and enjoy!
HOW TO ADD MORE PROTEIN TO THIS SOUP?
This is a vegetarian soup recipe, so the protein in the soup comes from pasta. Other vegetarian options for more protein include:
- Tofu
- Quinoa
- Chickpeas
- Edamame
- Kidney beans
If you eat meat, you have plenty of options for extra protein, including:
- Shredded or cubed cooked chicken or turkey
- Beef sirloin tips
- Leftover beef roast
- Cooked ground beef or turkey
HOW TO STORE THE LEFTOVER SOUP?
Cover and store leftovers in the refrigerator for up to a week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more broth to the leftovers as it cooks if it is too thick.
CAN WE FREEZE THIS VEGETABLE AND STARS SOUP?
Freeze for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
You might also like this,
Autumn Vegetable Linguine Soup
Creamy Carrot and Chickpeas Soup
Kollu Rasam/ Horse gram Soup/Ulavalu Rasam
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Vegetable and Stars Soup
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 cup chopped yellow onion
- 1 tbsp italian seasoning
- 3/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 5 cups chicken or vegetable broth
- 1/2 cup frozen or fresh vegetables
- 1 medium potato peeled & chopped
- 1/4 cup celery chopped
- 1 tsp whole pepper
- 1 bay leaf
- 1/2 cup tomato paste or fresh diced tomatoes
- 1/2 cup stelline pasta
- 1/2 tsp vinegar or lemon juice
Instructions
- Heat the oil in a large pot over medium heat. Add the garlic and onion, stirring occasionally, for 6-8 minutes.
- Add the tomato paste, salt, freshly grounded pepper, italian seasoning, bay leaf and pepper.
- Stir in the mixed vegetables, celery, potato and basil.
- Add the broth and bring to a boil, then add uncooked pasta. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 30 minutes.
- Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.
- Serve soup warm and top with fresh parmesan cheese, if desired.
