Tag Archives: easy soup recipes

Zucchini Pasta Soup

Easy Zucchini Pasta Soup

This simple soup is a great way to use up some of that extra zucchini from the garden! If it’s not garden season for you, zucchini are usually available year-round in most grocery stores. This soup is easy to make and is very “forgiving” and flexible, so it can easily be tailored to your needs and taste preferences.

Below is a video demonstration of how to make the soup. The written recipe follows the video.

Enjoy!
Judi

Zucchini Pasta Soup
Makes About 4 Servings

1 Tbsp extra virgin olive oil (or 2-3 tablespoons of vegetable stock, if preferred)
½ cup yellow onion, chopped
½ cup diced bell pepper
3 cloves garlic, finely chopped
4 cups vegetable broth
1 (14.5 oz) can petite diced tomatoes
1 cup cooked beans of choice*
1 tsp dried basil
2 tsp dried parsley
1 scant tsp sugar**
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
4 cups diced zucchini (about 2 medium zucchini)
½ cup uncooked elbow pasta*
Grated Parmesan cheese, optional topping

Briefly heat the oil over medium heat in a large soup pot with a lid. Add chopped onion and bell pepper and sauté for about 2 minutes. Add the garlic and sauté for 1 minute more. Add the tomatoes, broth, beans, basil, parsley, sugar, salt and pepper. Cover the pot and bring the mixture a boil, then lower the heat to simmer for about 20 minutes. Raise the heat on the stove and add the zucchini and pasta. Bring the mixture back to a boil, then lower the heat to medium, cover the pot, and cook for 8 to 10 minutes, until the pasta and zucchini are just tender, but not mushy. Serve. Soup may be topped with grated Parmesan cheese, if desired.

*If desired, cooked meat of choice may be substituted for the beans. Or the beans (or meat) can be omitted, if preferred. In this case, if you want more filling in the soup, the pasta can be increased to 2/3 cup.

**The sugar in this recipe helps to cut any bitterness from the tomatoes. If preferred, it can be omitted.

Quick and Easy Soup for One or a Crowd

Quick and Easy Soup for One or a Crowd

If you’re looking for a fast, easy and flexible soup recipe, you found it! This simple recipe can be made for one or two people and enlarged to make enough for a crowd. The ingredients can easily be changed to meet your needs and taste preferences. Below is a video demonstration. The recipe is below the video. Enjoy!

Judi

Quick and Easy Soup for One or a Crowd
(That’s Not Out of a Can)
Makes 2 Servings

This truly is an easy and fast soup to make. It’s ready in the time it takes to cook pasta!

The recipe can easily be adjusted to serve from 1 up to a crowd.

4 cups vegetable broth
2 cups frozen vegetables of choice (ie California blend-cauliflower, broccoli, carrots)
½ cup frozen corn*
1 cup cooked beans of choice**
½ cup uncooked Rotini pasta, or any shape you have available
1 tsp dried thyme
1 tsp dried parsley flakes
2 cloves garlic, minced (¼ tsp garlic powder)
1/3 cup chopped fresh onion (or 1 Tbsp dried minced onion or 1 tsp onion powder)
½ tsp salt, or to taste
1/8 tsp ground black pepper, or to taste
1/8 tsp dried hot pepper flakes, or to taste

Place everything except the uncooked pasta in a medium size pot. Bring to a boil, reduce heat and add pasta. Cook uncovered until the pasta is tender, according to the time recommended on the pasta box. Enjoy!

* If you don’t have corn on hand, you could substitute one small potato, peeled and diced, or add another starchy vegetable of choice.

** If you prefer meat instead of beans, add 1 cup cooked, chopped meat of choice. Beef, chicken, turkey or sausage would work well in this soup.