![]() You can also use leftover Marinara Sauce. Tomato sauce: A small can of tomato sauce adds great flavor to this vegan soup. Likewise you can use fresh or canned vegetables if that’s what you normally buy.Ĭarrots: I like to use fresh carrots, but you can substitute canned or frozen if you like. ![]() Vegetable broth: You can make your own vegetable broth or use a commercial broth.įrozen corn, peas, and beans: Frozen green beans, corn, and peas are such a bargain! I typically buy these separate in the frozen section, but if you like you can substitute mixed frozen vegetables. You can also use leeks or shallots if that’s what you have on hand. Onion and garlic: These sautéed aromatics add a great base of flavor to the soup. I use olive oil, but you can use your favorite cooking oil or plant-based butter. Oil: You need a bit of fat to sauté the onion and garlic. Here’s what you need for this vegan soup: It’s quick! Whip up a batch of Alphabet Soup in less than 30 minutes. It took a little tweaking, but this vegan soup tastes just like that Alphabet Soup of yore, only it’s got all real ingredients and no funny business. While following the recipe is a good start, you can stir in any bits of leftover veg to this basic soup like we do in Stone Soup. Turns out this is a deliciously affordable vegan soup that my whole family can enjoy, especially my teen daughter who eats only plant-based. Since then, I’ve ditched the can, but now make my favorites at home. Often that was the Campbell’s Alphabet Soup, formerly known as Vegetable Soup with Alphabets. When we went to the store, Mom would let me pick out my flavor from the shelf. I loved Bean with Bacon, Chicken Gumbo, and Chicken Noodle. I didn’t know any different for a really long time, and honestly I was fine with that. I am a child of the 70s which means that carpet was shaggy (as were men’s hairstyles), pants were bell-bottomed, and alphabet soup came in a red can.
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