Happy Healthy Mama

Dinner Recipes

Homemade Alphabet Vegetable Soup Recipe

 This Homemade Alphabet Vegetable Soup Recipe is better than Campbell’s and much healthier, too! 

Baby it's cold outside--make soup! This homemade Alphabet Vegetable Soup is way better and healthier than Campbell's! AND you can have this ready in about 40 minutes! Use whatever vegetables and pasta shape you have on hand. Did you grow up with Campbell’s Soup?  I sure did.  We always had a can of Campbell’s in the pantry, ready to be poured into a pan along with some water.  It was easy, that’s for sure.

Unfortunately, Campbell’s Alphabet Vegetable soup isn’t as wholesome as a soup should be.  Although they don’t list their ingredients on their website (why not??), pick up a can at the grocery store and you’ll see that most of their soups have at least one sketchy ingredient on the list.

Baby it's cold outside--make soup! This homemade Alphabet Vegetable Soup is way better and healthier than Campbell's! AND you can have this ready in about 40 minutes! Use whatever vegetables and pasta shape you have on hand.

Skip the bowl full of MSG (disguised at yeast extract) and make your own Homemade Alphabet Vegetable Soup. This recipe is so easy and is also adaptable. Use whatever vegetables you have on hand.  If you don’t have or can’t find alphabet pasta, use a different small shape.  I used this alphabet pasta. (affiliate link)

This gorgeous, healthy, and totally kid-friendly pot of soup can be ready in 40 minutes or less.  Move over Campbell’s Alphabet Soup, there’s a homemade version in town.

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Look Again: Alphabet Vegetable Soup

Baby it's cold outside--make soup! This homemade Alphabet Vegetable Soup is way better and healthier than Campbell's! AND you can have this ready in about 40 minutes! Use whatever vegetables and pasta shape you have on hand.

This classic recipe for Alphabet Vegetable Soup is so much better than the stuff you buy in a can!

  • Author: Happy Healthy Mama
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Cuisine: American
Scale

Ingredients

  • 2 tablespoons organic butter or oil
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 1 celery stalk, diced (optional)
  • 1 russet potato, diced
  • 1 sweet potato, diced
  • 1 cup cauliflower florets or 1 small red bell pepper, diced
  • 2 quarts (8 cups) chicken or vegetable broth
  • 1 (14 oz) can diced tomatoes, not drained
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1 cup alphabet pasta (or other small shape)
  • 1 cup frozen green peas
  • 1 cup frozen sweet corn

Instructions

  1. In a large stockpot or dutch oven, heat the butter over medium heat.
  2. Add the onion, carrots, celery, potatoes, and cauliflower/red pepper, and cook about 5 minutes, stirring a few times during that time.
  3. Add the broth, diced tomatoes, tomato paste, salt, and pepper.  Bring to a boil, then reduce the heat, cover the soup, and cook another 20 minutes.
  4.  Stir in the pasta and cook 5 more minutes.  Stir in the peas and corn and cook about five more minutes, until the peas and corn are heated throughly. Enjoy!

Notes

To make this a vegan soup, use oil instead of butter and vegetable stock instead of chicken stock.

Any small pasta shape will work, but you can purchase the alphabet pasta here. (aff link)

Nutrition

  • Serving Size: 1 serving
  • Calories: 237
  • Sugar: 9.7g
  • Sodium: 858.5mg
  • Fat: 4.5g
  • Carbohydrates: 43.1g
  • Protein: 11g

Keywords: Alphabet soup

 

 

 

 

I first made this homemade Alphabet Vegetable Soup in 2010. This is basically the same recipe, but I added some celery and used a red pepper instead of cauliflower.  I noted that either way is acceptable.  Even though this is a kid-friendly recipe for kids who like soup, adults love it just as much.  Give it a try when you want to warm up this winter!
Baby it's cold outside--make soup! This homemade Alphabet Vegetable Soup is way better and healthier than Campbell's! AND you can have this ready in about 40 minutes! Use whatever vegetables and pasta shape you have on hand.

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Reader Interactions

Comments

  5. Tonja says

    December 19, 2014 at 5:19 am

    I made this last night. Two batches, one with gluten free noodles. So good! I love
    Your blog for good dinner ideas that are healthy and fun. Thanks for your time and effort! — tonja

    Reply

  6. Franny says

    February 26, 2015 at 8:15 pm

    This is simmering on the stove now. Delicious I’m going to freeze it with packages of alphabet pasta on the wise. Great for student suppers. Thank you,

    Reply

  8. Justyna says

    October 31, 2016 at 5:22 pm

    Thank you for this easy veggie soup! Just making it for my kids… no potatoes in the house but I threw in a can of canneloni beans & small pasta… smells incredible (and I used 28oz of diced tomatoes can)
    Super!

    Reply

  9. KJ says

    March 10, 2017 at 9:28 pm

    Mmmm, I loved this recipe so much! I made a few tweaks to the veggies to suit my tastes and what I have, but I’m making this for the third time, and I just love it.

    I fried up a bit of sausage (sans casings) then tossed in the onion and some garlic. I used more tomatoes, a large tin of diced and one of crushed, and just 1 liter of broth. Makes a hearty soup/stew loaded with veggies that I can consider a meal.

    Reply

  11. Betty A Ashby says

    September 27, 2017 at 12:25 am

    Hello!
    I can’t wait to make this tomorrow! Do I have to use a russet potato or can I use a red one?

    Thank you!
    Betty Ashby

    Reply

  12. Laurinda Owens says

    November 1, 2017 at 10:50 pm

    Where can I find the ABC pasta? When this recipe was first printed it included a link to the brand of ABC post you could buy but not I don’t see it. Thanks.

    Reply

  13. Holli says

    November 2, 2017 at 11:28 pm

    I ran into your blog when searching something regarding my smoothie recipe. I am just in shock as i read through posts and recipes. Been thinking i have got to find recipes. Super healthy. But not crazy and overwhelming recipes, which has been my experience so far in transitioning from our meals now to adding dishes with seafood and ingredients such as butternut squash. I am just so excited because i stumbled onto your sight by accident. And that every recipe i have read so far doesnt scare me off! They r perfect! Cannot wait to start trying. My parents are goint through a very hard time healthwise as of August and the recipes Im planning to try first are perfect for packing up and taking to share w my parents. And will feed my family. God bless!

    Reply

  14. Laurinda Owens says

    November 12, 2017 at 11:02 am

    Loved this recipe and it makes A LOT of soup! My question is, can leftovers be frozen and does it taste good after being defrosted? Otherwise, I’ll simply halve the recipe next time for two people. Thanks!

    Reply

    • Maryea says

      November 13, 2017 at 6:58 am

      I have not frozen this particular recipe (I don’t think…but I may have at one point) but I freeze soups a lot and I do think this one would freeze well. It is a lot of soup! 🙂 I’m glad you liked it.

      Reply

  16. Debra Moore says

    March 26, 2018 at 9:03 am

    This is a great recipe, really does taste like the soup from my childhood! I also add some Lima beans to it for nostalgia sake 😉
    I have just started Weight Watchers and would love to add this soup, do you have a breakdown of the nutritional value so I can figure out the points value. Thanks in advance, and thanks for this recipe 💕

    Reply

  17. Alex says

    January 21, 2019 at 8:49 pm

    Made a version of this tonight and it was amazing! Tweaks: omitted the potato and added a cup of red lentils, because that’s what we had on hand. And instead of alphabet noodles, we used bug-shaped ones. And topped with feta cheese. My four year old soup-hater devoured three bowls!

    Reply

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