Uncle Bill's Light Vegetable Soup
photo by averybird
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
12-14
ingredients
- 4 cups vegetable broth or 4 cups chicken broth
- 8 cups water
- 4 tablespoons chicken soup base or 4 tablespoons vegetable bouillon cubes
- 2 tablespoons butter
- 1 large onion, chopped small
- 1 (15 ounce) can diced tomatoes, include juice
- 3 large carrots, peeled and sliced diagonally 1/8 inch thick
- 1 large yukon gold potato, peeled and diced into 1/2 inch cubes
- 3 large garlic cloves, finely chopped
- 1⁄2 teaspoon white pepper
- 1 teaspoon salt
- 2 teaspoons chili powder (optional)
- 1⁄2 teaspoon hot red pepper flakes
- 1 tablespoon dried dill weed
- 1⁄3 cup small shell pasta
- 3 large celery ribs, cut ino 1/2 inch pieces
- 1 cup frozen tiny peas
directions
- In a large cooking pot, add broth, water and chicken soup base and bring to boil.
- In the meantime, in a frying pan on medium-high heat, melt butter, add onions and saute for 5 minutes or until translucent.
- Add tomatoes and cook until reduced and sauce starts to thicken, about 10 minutes; set aside.
- To the cooking pot, add carrots, potatoes, garlic, white pepper, salt, chili powder, hot red pepper flakes, dried dill weed and pasta and cook until pasta is el dente, about 10 minutes.
- Add onion/tomato sauce, celery and tiny peas and cook for another 5 minutes.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portions.
- You can use all water instead of chicken broth or vegetable broth. Use 1 vegetable bouillon cube or 1 teaspoon of chicken soup base for each 2 cups of water.
- You can also use a small penne pasta of your choice, or pearl barley, macaroni or basmati rice instead of small shell pasta.
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RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.