Alphabet soup always brings me back to my childhood. You can't help but smile and feel loved while eating a bowl. Here's my recipe, it's an adaptation of the one my mom used to make when I was a little girl.
8c chicken stock
8c Motts Clamato juice
1 can of diced tomatoes (796mls)
1tbsp onion powder
1c dehydrated vegetable flakes
1 onion (diced)
1/4 cauliflower (diced)
1/4 turnip (diced)
1/4 green cabbage- any variety (diced)
3 carrots (cut in thin circles)
1 handful of fresh parsley (chopped)
3 large handfuls of spinach (chopped)
1 can (398ml) of black beans
1 can (398ml) of white beans
1/4c parmasean or asiago cheese (shredded)
4c cooked alphabet noodles (drained)
salt and pepper to taste
Pop the first 10 ingredients into a large stock pot and simmer for at least 45 minutes. Just before serving add the remaining ingredients and season with salt and pepper.
If I know I won't be using up all the soup in one meal I'll leave the noodles out and then simply stir in the cooked noodles before serving. That way the noodles don't get mushy and absorb all the liquid in the soup. The cooked noodles store well in the fridge for up to a week, just toss them in a little oil and store in an airtight container. This soup just tastes better and better as it sits in the fridge, it will last up to one week if you don't eat it all first! Why not make it at the beginning of the week and then you'll have a quick healthy meal in a pinch.
TIP- This soup is easily made Vegan by substituting the Motts Clamato juice with V8 juice and replacing the chicken stock with vegetable stock or my preference, Edward & Sons Not Chick'n Bouillon. There is also an amazing brand of Vegan Parmasean available called Earth Island.
*Vegetable flakes are a handy item to stock in your pantry. They are healthy and can make meal prep a snap! You can find them in the bulk section of most grocery stores.