Faye's Veggie Soup recipe

It's officially soup weather and I am excited to make my favorite Vegetable Soup recipe tonight for dinner!

Thankfully, Aldi has a ton of "souper" produce deals through October 11 that are perfect for this recipe.

To see the video of my Aldi shop this morning with all the great produce buys, head to the Smart Shopper Facebook Page. You do not have to have a Facebook account to see the video.

.

Vegetable Soup recipe

This vegetable soup recipe includes some of my favorite vegetables. You can add any veggies you like (green beans, potatoes, cauliflower, etc)

.

Ingredients:

2 cans (28 oz each) of diced tomatoes with liquid

4 - 6 cups chicken broth (I usually use 6 cups of water with 3 chicken or vegetable bouillon cubes or 6 cups homemade chicken or vegetable stock)

8 oz sliced mushrooms (although I often usually 16 oz because I LOVE mushrooms!)

2 stalks celery, sliced

2 zucchini, sliced

2 yellow squash, sliced

2 carrots, peeled and sliced

1 onion, chopped

1 white or Russet potato peeled and cubed

1 cup canned or fresh corn

1 15 oz can of green beans

1 tablespoon garlic, minced (or more to taste)

1 bay leaf

Pepper to taste

Italian seasoning to taste (or fresh herbs at the end)

6 - 8 oz cooked pasta (I like to use medium shells)

Saute' the onions, celery and garlic in 2 tablespoons of olive oil in your soup pot. Add the rest of the veggies, canned tomatoes (including liquid in can) and broth. Add any dry seasonings & pepper to taste. Bring to a boil, then reduce heat and simmer on low, covered, for 1 to 1.5 hours. Remove bay leaf and add in the cooked pasta. Garnish with Parmesan. Serve with crusty bread. Enjoy!

In the future, you can also find this recipe in the WRAL Recipe database on the home page of the WRAL Smart Shopper blog. Just search key words: Vegetable Soup in the database search box to find the recipe.